Lamb, Roasted Harissa Carrots with Yoghurt & Minty Peas by Mandy Hall
SERVES
4
COOK TIME
30
PREP TIME
5
DIFFICULTY
Easy
Tags -
Collections Quick & Easy
<div class="print-share-bar"><!-- [et_pb_line_break_holder] --><div class="acma-print-section"><!-- [et_pb_line_break_holder] --><span class='label'>Print</span><!-- [et_pb_line_break_holder] --><div class='acma-print-btn'></div><!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] -->
<!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->var $ = jQuery.noConflict();<!-- [et_pb_line_break_holder] -->jQuery(document).ready(function ($) {<!-- [et_pb_line_break_holder] -->$('.acma-print-btn').append($(".recipe-tooltip.wpurp-recipe-print-button"));<!-- [et_pb_line_break_holder] -->});<!-- [et_pb_line_break_holder] --></script>
Ingredients
Lamb
- 800 g Lamb backstrap – approx. 4 pieces
- 1/4 cup olive oil
- Salt and pepper
- 600 g Carrots Peeled and sliced in quarters, lengthways
- 1/4 cup extra virgin olive oil
- 1 cup Greek yoghurt
- 3-4 TB harissa
- 1/4 bunch of coriander or parsley (chopped)
- Salt and pepper
- 400 g fresh or fozen peas
- 3 TB butter
- 1/4 bunch mint leaves (torn or chopped)
- Salt and pepper
Roasted Harissa Carrots with Yoghurt
Minty Peas
Method
- Season lamb with salt and set aside, it’s good to get the meat closer to room temperature
- Starting with carrots, heat oven to 180 degrees c. Toss the carrots in a bowl with oil, salt and pepper. Line an oven tray with baking paper or use a non-stick roasting dish and bake carrots for 30 mins or until soft.
- While carrots are cooking and with 15 mins to go until they are ready, heat a large pan over medium heat until hot, drizzle olive oil over each piece of lamb and place in pan to cook (tip: make sure you don’t overcrowd the pan). Cook lamb for 3-4 minutes on each side, place briefly on thin side to colour (tip: the lamb should be golden brown). 3-4 minutes on each side should produce a med-rare lamb, cook for a few minutes extra if you like it well done. Don’t forget that meat continues to cook after being removed from heat. Place meat on a dish and loosely cover with foil to rest whilst you finish off the side dishes.
- Wipe out the lamb pan with a damp cloth or piece of damp paper towel, reheat pan over a low to medium heat, place peas, butter and salt and pepper in the pan, cook until butter has melted and peas are warmed through, approximately 5 minutes. Leave in pan whilst you remove carrots from the oven.
- Spread yoghurt over the base of a serving dish, place carrots on top of yoghurt, spoon Harissa over the carrots and top with chopped coriander and a drizzle of olive oil.
- Slice the lamb, season and place on serving plate.
- Stir through chopped mint in peas, remove peas from the pan and into a bowl for serving.