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Seared Lamb Loin With Roasted Vegetable Salad And Garlic Dressing

Classic Lamb and Roasted Vegetables Recipe Destined to Please

4

Serves

15 mins

Prep Time

30 mins

Cook Time

This quick and tasty lamb dish brings all the flavours of a traditional Sunday roast to the table, with the flavourful roasted vegetable salad a delicious alternative to the usual roasted vegetables. The creamy dressing adds a beautiful garlic and lemon hit to the salad, and is also great drizzled over the seared rosemary lamb.

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High Iron

Low Fat

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Lamb,

Quick and Easy,

Dinner,

Everyday,

Ingredients

Lamb

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8 quality mark lamb loin chops

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2-3 sprigs fresh rosemary

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A pinch of salt

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A pinch of black pepper

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A glug of olive oil

Roasted vegetable salad

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4 diced kumara

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1 head, chopped broccoli

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1 roughly diced red onion

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1 diced red capsicum

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1/4 cup toasted pine nuts

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1/4 cup cranberry

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100g crumbled feta cheese

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A pinch of salt

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A pinch of black pepper

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A glug of olive oil

Garlic aioli dressing

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1/4 cup garlic aioli

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2 tbsp lemon juice

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1 tbsp finely chopped parsley

Method

To Roast Vegetables

To Make Dressing

To Sear Lamb

1

Preheat oven to 180°C.

2

Add prepared kumara into large baking tray, drizzle with olive oil and season with salt and pepper.

3

Toss to combine, then roast for 10 minutes, before turning, then roasting for another 10 minutes.

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4

Add the broccoli, red onion and capsicum to the dish and roast a further 10-20 minutes until the red onion and capsicum is cooked, and the broccoli slightly crispy.

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5

Combine the roasted vegetables in a serving bowl or dish, add the toasted pine nuts, dried cranberries and crumbled feta and stir gently to combine.

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Nutrition Information per Serving (525g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2423 (579)kJ

Protein

33g

Total Fat

27g

Saturated Fat

8g

Carbs

45g

Sugars

30g

Sodium

686mg

Iron*

5.3mg

* Percentage of recommended daily intake (Aust/NZ)

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