The Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.
Preheat the oven to 180°C and line a roasting dish with baking paper.
Place the potato and kumara in the dish, drizzle with oil and sprinkle with sea salt. Bake in the preheated oven for 10 minutes.
Add the pumpkin, carrots, beetroot and yams, if using, to the dish and cook for a further 20-25 minutes, or until the veges are nice and crispy without getting soggy or overcooked.
Meanwhile, prepare the rest of the meal. Cook the lamb to your preference on the barbecue or in a fry pan. Cover with some tinfoil and a clean tea towel and set aside to rest.
Place the butter in a fry pan with a well-fitting lid and melt over a medium heat. Add the red onion and cook, stirring, for a few minutes. Just before it starts to brown, add the red cabbage and a dash of white
Wine vinegar. Cover and cook for 4-5 minutes. You want to get it heated through but still have some crunch.
In the last couple of minutes of the roasted vege cooking time chuck the broccoli in a pot of cold water and bring to the boil. Once the water is boiling, remove from the heat and drain. Serve simply as is or sprinkle over the sliced almonds.
Once the roasted veges are cooked, place in a large bowl and add the dip. Stir to combine and top with the feta.
Serve the lamb with the roasted veges, red cabbage and broccoli.
Sign up to our monthly email for the latest delicious roasted, sautéed, cured, minced, suveed, or stir fried recipes and of course our delicious giveaways.