It's roast lamb, but not as you know it! We're using our flavourful and earthy Berbere seasoning to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a nutritious meal that's fit for even the fussiest eaters.
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flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat on the lamb rump in a 1cm criss-cross pattern. Season the lamb all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. Transfer the lamb, fat-side up, to a lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, cut the beetroot into thin wedges. Cut the potato into bite-sized chunks. Cut the carrot into thick rounds. Place the veggies on a second lined oven tray. Drizzle with olive oil, season, then toss to coat. Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, combine the Berbere seasoning, the water and a good pinch of salt and pepper in a small bowl. Use the back of a spoon to spread the spice mixture over the lamb. Roast the lamb for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven, then cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is roasting, finely chop the garlic. Thinly slice the red onion. Wipe out the frying pan and return to a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well and cook until dark and sticky, 3-5 minutes. Set aside. Add the baby spinach leaves to the roasted veggies and gently toss to combine. Season to taste.
Slice the smokey lamb. Divide the roasted beetroot salad between plates. Top with the lamb (plus any resting juices) and the caramelised onion. Spoon over the garlic yoghurt. Sprinkle with the toasted almonds to serve.