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Roast vegetables with lamb & goat's cheese
Roast vegetables with lamb & goat's cheese
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 1 bunch Dutch carrots, trimmed and peeled
  • 1 bunch beetroot, peeled and cut into wedges
  • 3 parsnips, peeled and cut into wedges lengthways
  • 1 bulb garlic, cloves separated
  • 72.80 gm olive oil
  • 8 sprigs fresh thyme
  • 2 lamb eye of loin (backstrap) fillets
  • 1 bunch watercress, sprigs picked
  • 100g goat's cheese, broken into large pieces
Instructions:
  • Preheat the oven to 220°C. Coat trimmed and peeled Dutch carrots, peeled and cut beetroot, parsnips cut lengthways, and separated garlic cloves in 2 tablespoons of olive oil in a large roasting pan.
  • - Place 8 sprigs of fresh thyme on the lamb fillets and generously season with salt and pepper. Roast in the oven for 45 minutes until tender. - Heat a non-stick frying pan over medium-high heat. Cook the 2 lamb eye of loin (backstrap) fillets for 4-5 minutes on each side for a perfect medium doneness. - Let the lamb rest for 5 minutes before thinly slicing for a juicy and flavorful result.
  • Start by whisking together 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Season the mixture with salt and pepper. Toss the roast vegetables with 1 bunch of watercress (sprigs picked) and the lamb. Finish by scattering 100g of goat's cheese, broken into large pieces, and drizzling the dressing over the top.

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