Spinach and Semi-dried Tomato Roast Lamb

Ingredients

60 g baby spinach
100 g feta, crumbled
1/4 cup (35 g) semi-dried tomatoes, chopped
2 lamb rump roasts
2 Tbs olive oil
2 bunches Dutch carrots, trimmed, peeled
1 kg cauliflower, trimmed, cut into large florets
2 Tbs sour cream
Dried chilli flakes, to serve (optional)
Extra baby spinach leaves, to serve

Method

Preheat oven to 200 C. Place a greased frying pan over medium heat. Add the spinach and cook for 2 minutes or until spinach just wilts. Transfer spinach to a bowl with feta and tomato. Stir to combine. Season.

Use a small sharp knife to cut a deep slit into each lamb roast to make a pocket. Fill with the spinach mixture. Tie with kitchen string at 3 cm intervals to secure.

Heat half the oil in the pan over high heat. Cook the lamb, turning, for 8 minutes or until brown all over. Transfer lamb to a roasting pan. Arrange the carrots around the lamb in the pan. Drizzle the carrots with the remaining oil. Roast for 20 minutes for medium or until cooked to your liking. Transfer the lamb to a large plate. Cover with foil. Set aside for 5 minutes to rest.

Meanwhile, place a large saucepan of water over high heat. Bring to the boil. Add the cauliflower. Cook for 15 minutes or until the cauliflower is tender. Drain well. Return to the pan. Use a potato masher or fork to mash the cauliflower until almost smooth. Stir in the sour cream and season.

Thickly slice the lamb. Divide the cauliflower mash among serving plates. Top with the lamb and carrots. Drizzle with pan juices and sprinkle with chilli flakes if using. Serve with the extra spinach.

Credits: Coles

Photo Credits: Coles