LAMB WITH ROAST GREEK SALAD

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PREP TIME 15 minutes
COOK TIME 40-45 minutes
SERVES 4

INGREDIENTS

2 red onions, peeled and cut into wedges

3 cloves garlic

2 large sweet potato, roughly chopped

2 chorizo sausages, cut into rounds

1 tablespoon olive oil

800 g lamb back strap

Salt and Pepper, to taste

100 g goat’s cheese, broken into chunks

2 lemons, juiced

¼ cup parsley leaves

METHOD

Step 1

Preheat your oven to 190°C.

Step 2

In a large mixing bowl, toss your prepped vegetables with olive oil, salt, and pepper until they’re well seasoned. Spread them out on a baking paper-lined tray and pop them in the oven. Let them roast for 25-35 minutes, or until they develop a nice color and the sweet potato is soft inside.

Step 3

While the veggies are roasting, pan-fry the chorizo until cooked through. Set the pan with the flavoursome chorizo oil aside. In the same pan with the chorizo oil, sear the back strap until it’s fully cooked. Let it rest for half the cooking time before slicing the meat across the grain.

Step 4

Once everything is ready, grab a large serving plate. Lay the roasted vegetables on the bottom, place the sliced meat on top, crumble some goat cheese over it, and finish with a drizzle of lemon juice. Serve family-style and let everyone dig in!