Lamb Backstrap with Beetroot Yoghurt & Roasted Seasonal Vegetables

Ingredients

• 1 Lamb Backstrap
• 3 Tbsp Unsweetened Yoghurt
• ¼ Pumpkin
• ½ Fennel
• 1 Red Onion
• 1 English Spinach Bunch
• 250g Cooked Beetroot
• Salt and Pepper
• Olive Oil
• ½ Tbsp Caramelised Balsamic Vinegar

Method

1. Preheat the oven to 220°C.
   
   
2. Peel the pumpkin and dice into 2cm pieces.  Place the pumpkin on a lined baking tray, season with salt and pepper, and drizzle with olive oil.
   
   
3. Roast the pumpkin in the preheated oven for 20-25 minutes until soft.
   
   
4. Cut fennel into thin 1cm wedges.  Place on another lined baking tray, drizzle with olive oil, and season with salt and pepper.  Cook in the oven for 12-15 minutes until soft and golden brown.
   
   
5. Peel and finely slice the onion.  Bring a small frying pan to high heat, drizzle with olive oil, and add the onion.  Cook for 2-3 minutes while stirring, then drizzle the caramelised balsamic and turn down heat to medium.  Season with a pinch of salt and pepper.  Cook for a further 3 minutes, then turn off the heat and keep warm.
   
   
6. Pat dry the lamb backstrap and set aside.
   
   
7. In a large frying pan over medium-high heat, drizzle with olive oil and sear the lamb for 3 minutes on each side.  Turn the lamb again and turn off the heat.  Let it rest in the pan for 10 minutes.  Sear for longer depending on cooking preference or the size of the lamb.
   
   
8. Drain the beetroot and place into a blender or small food processor.  Pulse until roughly chopped, then season with salt and pepper.  Fold through yoghurt and set aside.
   
   
9. Cut the thick stems off the spinach, wash, drain, and set aside.
   
   
10. Remove the lamb from the pan and finely slice.  Using the same frying pan over high heat, sauté the spinach for 1 minute.
    
    
11. Season and serve with roasted vegetables, finely sliced lamb backstrap, caramelised onions and beetroot yoghurt.