Garlic lamb with honeyed vegetables
380 g, cut into thin wedges (500g)
orange sweet potato (kumara)
300 g, cut into thick batons (400g)
1 x 3 second spray(s)
1 clove(s), crushed
lean lamb fillet
580 g, fat trimmed, (600g)
2 bunch(es), trimmed, washed, chopped
- Preheat oven to 200°C or 180° fan-forced. Place parsnip, sweet potato, honey, cinnamon and half the oil in a bowl and toss to coat. Place mixture on a large baking tray and bake for 30–40 minutes or until tender and golden.
- Meanwhile, combine remaining oil and garlic in a shallow glass or ceramic bowl. Add lamb and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thickly.
- Place spinach in a saucepan with ¼ cup (60ml) water and cook, covered, over high heat for 5 minutes or until wilted. Drain. Season with salt and freshly ground black pepper.
- Serve lamb with spinach and honeyed vegetables.