Warm Lamb, Beet & Carrot Salad
2-4 Te Mana Lamb sirloin steaks
2 large beets
5-6 carrots, peeled and sliced
3 cloves garlic, crushed
2 red onions, quartered
1 tablespoon honey, melted
1 cup cooked orzo or couscous
2 cups baby spinach or arugula
2 tablespoons oil
1 tablespoon red or white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons finely chopped mint
Serve with ¾ cup feta, crumbled, 2 tablespoons of pepitas (pumpkin seeds), ½ cup pine nuts, toasted (optional), & extra mint leaves
Preheat oven to 400F
Cut the top and tail off the beets, wrap in tinfoil & bake for an hour.
Add the carrots, garlic, onions, honey and 1 tablespoon oil to roasting dish. Mix to coat evenly and season generously with salt and pepper. Bake in the oven along with the beetroot for the last 30 minutes. Remove everything and set aside
Season the lamb sirloin steaks with salt and pepper. Heat oil in a skillet over a high heat. Add the steaks & cook fora few minutes until browned. Turn over and cook for another few minutes until desired doneness. (About 3-5 mins per side, depending on thickness and how you like them cooked. Cover loosely with foil and rest for at least 5-10 minutes before slicing thinly across the grain.
To make the dressing, whisk the ingredients together and season to taste. Mix the spinach and cooked orzo or couscous in a bowl with half the dressing.
To serve: Rub the skin off the beetroot with your fingers and slice into thin wedges. Season with salt and pepper. Spoon some orzo/couscous mixture on to plates or bowls, then top with roasted veges, beetroot and sliced lamb. Sprinkle with the feta, pine nuts, pepitas and extra mint then drizzle with a little more dressing.
Make this at home with Te Mana Lamb Sirloin Steaks!