Eric’s Lamb Medallions & Veges
- 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
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