Ingredients
2 Silver Fern Farms’ lamb rumps
2 kumara, sliced thinly
5 Tbsp olive oil
2 cloves crushed garlic
2 Tbsp chopped fresh sage
½ cup fresh breadcrumbs
¼ cup chopped parsley
Zest of a lemon
1 teaspoon dijon mustard
2 small red onions, sliced finely
8 spears of asparagus, sliced in three
200g fresh green beans
200g of spinach
|
|
Cooking Directions
Lamb
Combine breadcrumbs, parsley and lemon zest. Spread the mustard on the lamb rumps. Roll in the breadcrumb mixture. Drizzle with 1 Tbsp of olive oil. Bake at 220°C for 15-25minutes depending on your desired degree of rareness.
Rest the lamb for 5 minutes. Slice across the grain and serve on top of the kumara with vegetables
Vegetables
In a bowl combine the kumara, 2 Tbsp of olive oil, garlic and chopped sage. Place the kumara slices on a lined baking tray to form 4 flat round circles.
Bake the kumara slices with the lamb at 220°C until crisp and golden. While the kumara and lamb are baking, sauté the onion in olive oil until soft. Toss in the asparagus and beans. Cook until starting to soften. Add spinach.
Cover with lid and leave until the spinach has wilted.
|
