Lamb with Orange-Roasted Carrots & Whipped Feta

• 600glamb rump steaks
• 800gcarrots, peeled and halved lengthways, with thicker pieces cut into long irregular wedges
• 3 tbspolive oil
• 1 tspground cumin
• 1 tbsprunny honey
• 1orange, finely zested and juiced
• 15gmint, roughly chopped
• 15gdill, roughly chopped
• 30gpistachios, roughly chopped
• fine salt, to taste
• black pepper, to taste
• 180gfeta, crumbled
• 120gGreek yoghurt
• 1garlic clove, finely grated
• 4flatbreads, warmed (optional)

Method

1. 1Heat the oven to 220°C fan for 10 minutes until it reaches temperature. Put a large roasting tray in the oven as it heats.
2. 2Toss the carrots with 2 tbsp olive oil, the cumin, honey, orange zest, salt and black pepper. Tip them onto the hot tray in a single layer, keeping the long pieces separate where possible.
3. 3Roast for 35 minutes until tender through with deep brown edges, turning after 18 minutes when the undersides have started to colour.
4. 4While the carrots roast, blend the feta, Greek yoghurt and garlic until smooth, thick and spoonable. Taste before adding any salt, as the feta is already salty.
5. 5Rub the lamb with the remaining 1 tbsp olive oil, 1 tbsp of the orange juice, salt and black pepper.
6. 6When the carrots have 15 minutes left and are browning at the edges, heat a heavy frying pan over a high heat for 2 minutes until very hot. Cook the lamb for 3 to 4 minutes on each side until deeply browned and blushing pink in the centre, working in batches only if your pan will not hold it without crowding.
7. 7Rest the lamb on the chopping board for 5 minutes until the juices settle. If using the flatbreads, warm them on the oven rack for 2 minutes until soft and pliable.
8. 8Take out the carrots and toss with the remaining orange juice until glossy. Spread the whipped feta in a shallow layer on a serving platter, arrange the carrots over it so plenty of feta remains exposed at the edges, then slice the lamb across the grain and lay it over the carrots. Scatter with the mint, dill and a restrained amount of pistachios.

Per serving

kcal

730

protein

39.5g

fibre

7.7g

carbs

34.6g

fat

49.5g