August 13, 2017
Dinner, Main Dish, Lamb/Mutton,
Dairy, Vegetables, Cauliflower, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, No Eggs more
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"From our Sunday newspaper The Sunday Times."
Preheat oven to 200C/180C fan forced.
Line 2 big baking trays with baking paper and place cauliflower and carrots on one of the prepared trays and sprinkle with sesame seeds and cumin and spray lightly with oil and roast for 25 minutes or until golden and tender.
Place broccolini on remaining tray and roast for 8 to 10 minutes or until tender.
Meanwhile, combine beans, onion, oil and 2 teaspoon lemon juice in a bowl and season.
Heat a chargrill pan over high heat and spray lightly with oil and grill the lamb for 2 minutes each side for medium or until cooked to your liking and transfer to a plate and cofer loosely with foil and set aside for 1 minute to reast and then thinly slice.
Combine the yoghurt, mint and remaining 1 tablespoon lemon juice in a bowl.
Divide the lamb, roasted vegetables, rocket and bean mixture among bowl and drizzle with the yoghurt dressing and season with pepper.
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