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Mediterranean roast veges with spiced lamb

Name: Mediterranean roast veges with spiced lamb
Yield: 3
Ingredients: 1 Red onion, cut into thick slices; 1 Red capsicum, or yellow, seeds removed and cut into thick slices; 1 Eggplant, cut into large cubes; 1 punnet Cherry tomatoes; 1 Courgette, thickly sliced; 2 Tbsp Olive oil; 2 Tbsp Balsamic vinegar; 1 tsp Cumin seeds; ½ tsp Garlic flakes; ½ tsp Dried rosemary; 1 tsp Mustard seeds; 1 tsp Green peppercorns; ½ tsp Sea salt; 400 g Lamb, stir-fry (Main); 1 Tbsp Olive oil; 2 handfuls Baby spinach; 50 g Spinach

for 3 people

Delaney Mes

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This is a classic way to eat vegetables and is just as good with or without the lamb. You could add your favourite grain or pasta to bulk it up.

1	Red onion, cut into thick slices
1	Red capsicum, or yellow, seeds removed and cut into thick slices
1	Eggplant, cut into large cubes
1 punnet	Cherry tomatoes
1	Courgette, thickly sliced
2 Tbsp	Olive oil
2 Tbsp	Balsamic vinegar

1 tsp	Cumin seeds
½ tsp	Garlic flakes
½ tsp	Dried rosemary
1 tsp	Mustard seeds
1 tsp	Green peppercorns
½ tsp	Sea salt
400 g	Lamb, stir-fry (Main)
1 Tbsp	Olive oil

2 handfuls	Baby spinach
50 g	Spinach

Heat oven to 200C. Place all vegetables in a roasting tray. Add salt and pepper, and drizzle over olive oil and balsamic vinegar. Gently toss together.
Place in the oven and roast for about 40 minutes, tossing once during cooking time.

With a mortar and pestle or a spice grinder, mix together the cumin, garlic flakes, dried rosemary, mustard seeds, green peppercorns and sea salt.
Put the lamb chunks in a bowl and add the olive oil and the spice mix, making sure the lamb is well coated.
Heat a frying pan to medium-high heat, and stir-fry the lamb until cooked through — about 10 minutes.

Place the baby spinach leaves on a serving dish, and add the roasted vegetables. Serve with lamb on top or on the side, and garnish with crumbled feta.