ROASTED LAMB & ALL THE GOODNESS

- METHOD -

STEP 1: Preheat your oven to 220°C. Ready a tinfoil-lined baking tray for your sweet potato and onion.

STEP 2: Rinse and trim the sweet potato (be water-wise) slicing into 1cm thick rounds, skin on; and place the rounds on the baking tray. Peel and wedge the onion and place it alongside. Drizzle generously with olive oil, season with salt & pepper and toss until well coated. Spread out the rounds for even cooking and colouring. When the oven has reached temperature, roast the sweet potato and onion until soft and turning golden, 20-25 minutes. Turn the sweet potato and shift the onion at the halfway mark for even colouring, or turn down the heat if are browning to quickly.

STEP 3: De-seed and finely chop the chili. Pick the leaves of mint and finely slice them. Place the sliced green cabbage in a bowl, add the Mediterranean Delicacies tzatziki, mint (reserving some for garnish), chilli (to your heat preference), a sprinkle of salt, and 10ml olive oil. Toss to combine and season further to taste. Set aside until serving.

STEP 4: Place a non-stick pan over high heat. Evenly coat the lamb with your Cape Herb & Spice Mediterranean Rub Seasoning and some salt. Drizzle with some olive oil. When the pan is hot, brown the lamb all over, shifting it as it colours, about 5-7 minutes in total. Then remove the tray from the oven, place the lamb on top of the sweet potato, or alongside, and return the tray to the oven until the lamb is cooked to your preference. We recommend about 5-7 minutes. Let the meat rest for 3 minutes before slicing it up finely.

STEP 5: Plate up your roasted sweet potato and onion, top with the sliced lamb and then with the tzatziki cabbage slaw. If you are feeling daring, sprinkle over some fresh chilli. Enjoy!

Healthnut | Carey Erasmus | 50 minutes | 1 serving | Cook within 4 days

Recipe concept & photography by UCOOK. https://ucook.co.za/