Warm Lamb, Carrot and Beetroot Salad

Ingredients

For the Roast Vegetables & Salad Base:

• 2–3 Quality Mark lamb rumps

• 2 whole beetroots

• 2 large carrots, sliced

• 2 red onions, quartered

• 3 cloves garlic, crushed

• 2 tbsp sesame seeds

• 2 tbsp poppy seeds

• 1 tbsp honey, melted

• 2 tbsp cooking oil

• 1 cup cooked risoni (orzo) or couscous

• 2 cups baby spinach

• Salt and freshly cracked black pepper

For the Mint Dressing:

• 2 tbsp oil

• 1 tbsp red or white wine vinegar

• 1 tsp honey

• 1 tsp Dijon mustard

• 2 tbsp finely chopped fresh mint

To Grains & Garnish:

• ¾ cup feta cheese, crumbled

• ½ cup pine nuts, toasted (optional)

• Extra fresh mint leaves

Instructions

Step 1: Roast the Veggies

1. Preheat your oven to 180°C fan bake (or 200°C conventional bake).

2. Preheat oven to 180°C fan bake. Peel the raw beetroot and cut it into small, uniform 1.5cm (½-inch) cubes or very thin wedges. In a large roasting dish, combine the prepped beetroot, sliced carrots, quartered onions, garlic, seeds, honey, and oil. Toss to coat, season with salt and pepper, and roast everything together for 25–30 minutes until tender and caramelized. Remove all the vegetables from the oven and set aside. 
   

Step 2: Sear and Roast the Lamb

1. Increase the oven temperature to 200°C fan bake (or 210°C conventional bake).

2. Season the lamb rumps generously with salt and pepper.

3. Heat a splash of oil in a frying pan over high heat. Add the lamb, fat-side down, and cook for a few minutes until beautifully browned, crispy, and the fat has rendered out. Turn over and sear the other side for another 2 minutes.

4. Transfer the lamb to a roasting pan and bake in the oven for 13–15 minutes (for a perfect medium).

5. Remove the lamb from the oven, cover loosely with foil, and let it rest for at least 10 minutes. Slice thinly across the grain.

Step 3: Mix the Dressing & Assemble

1. The Dressing: Whisk together the dressing oil, wine vinegar, honey, Dijon mustard, and finely chopped mint in a small bowl. Season with salt and pepper to taste.

2. In a large mixing bowl, combine the baby spinach and the cooked risoni (or couscous) with half of the prepared dressing.
   

Step 4: Plate and Serve

Spoon the dressed spinach and risoni/couscous mixture onto plates or serving bowls. Top with the warm roasted carrots, onions, and beetroot wedges. Arrange the succulent slices of lamb on top, scatter over the crumbled feta, toasted pine nuts, and extra mint leaves, then finish with a final drizzle of the remaining mint dressing.