Eric’s Lamb Medallions & Veges

clock 20 minutes + 35 minutes bowl Serves 4


  • 2 potatoes, washed and cut into chunks
  • 2 kumara, peeled and cut into chunks
  • oil, for cooking
  • sea salt
  • 1/2 pumpkin, peeled and cut into chunks
  • 2 carrots, peeled and cut into chunks
  • 1 beetroot, peeled and cut into chunks
  • 10 yams (optional)
  • 8 lamb medallions
  • 25 g butter salted
  • 1 red onion, finely chopped
  • 1/2 red cabbage, sliced
  • white wine vinegar, to taste
  • 1 head broccoli, cut into bite-sized florets
  • 50 g sliced almonds (optional)
  • 1 tub of your favourite dip (e.g. chunky sundried tomato with parmesan and cashews)
  • 100 g feta, crumbled
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  • 1. Preheat the oven to 180°C and line a roasting dish with baking paper.

  • 2. Place the potato and kumara in the dish, drizzle with oil and sprinkle with sea salt. Bake in the preheated oven for 10 mins.

  • 3. 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.

  • 4. 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.

  • 5. 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 mins. You want to get it heated through but still have some crunch.

  • 6. In the last couple of minutes of cooking the roast veges, put 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.

  • 7. Once the roasted veges are cooked, place in a large bowl and add the dip. Stir to combine and top with the feta.

  • 8. Serve the lamb with the roasted veges, red cabbage and broccoli.

  • Tip: When you’re preparing the roast veges, try to cut them all in to similar sized chunks for uniform cooking.

By Eric Murray

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