Baharat Spiced Lamb and Roast Veggie Salad

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WHEN I WAS SHOPPING AT MY LOCAL TESCO SUPERMARKET, I STUMBLED ACROSS SOME NEW ZEALAND LAMB. IT WAS £4 FOR 500G, WHICH WOULD BE THE EQUIVALENT TO $9 NZD. SO CHEAP!
I THOUGHT I WOULD DO A DRY RUB ON THE LAMB AS WE HAD BEEN GIFTED SO MANY BEAUTIFUL SPICES FOR CHRISTMAS.
BAHARAT IS AN EARTHY AROMATIC BLEND OF PAPRIKA, CORIANDER, BLACK PEPPER, CUMIN, CINNAMON, CAYENNE (KAYNE) PEPPER, CLOVES, NUTMEG AND CARDAMOM.

INGREDIENTS

500g lamb steaks
2 tablespoons of baharat spice mix (or make up your own dry rub. It’s good to freestyle.)
1 red onion cut into wedges
2 beetroot
1 carrot
1 large kumara (sweet potato)
10 baby potatoes halved
olive oil
rock salt
150g fresh baby spinach
50g – 100g feta
sprinkle of pine nuts
1/4 cup of mayonnaise
1/2 teaspoon of crushed garlic
1 teaspoon of lemon
balsamic glaze (optional)

Serves 4 people

 

METHOD

Preheat the oven to 200°.

Rub the lamb steaks with the baharat dry rub and leave to rest on the kitchen bench.

Dice the vegetables into bite size pieces and place them on a baking tray. Massage the veggies with some olive oil and rock salt, then place in the oven for 30 mins until golden.

Now when cooking lamb, I feel like it’s totally dependent on personal preference. I prefer my lamb to be cooked medium, so I go 2 minutes each side and then leave to rest. Once the lamb has rested, I cut into strips.

To make a quick aioli, I just combine the mayonnaise, crushed garlic and lemon together.

Layer each serving bowl with a handful of baby spinach, roast veggies and lamb. Sprinkle over the feta, pine nuts and then finish with a spoonful of aioli or balsamic vinegar glaze.