This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Place lamb on a rack in a roasting dish.
2.In a small bowl, combine oil, mustard, honey, garlic and half the lemon juice. Reserve half the marinade. Rub the remaining marinade into lamb. Season. Set aside for 30 minutes.
3.Preheat oven to hot, 200ºC.
4.Bake lamb with beetroot for 30 minutes. Add onion and courgette, baking for a further 15-20 minutes until lamb is cooked to taste. Transfer vegetables to a large bowl. Rest lamb, covered loosely with foil, for about 10 minutes.
5.In a large frying pan, heat extra oil on high. Cook haloumi for 1-2 minutes each side until golden. Drain on a paper towel.
6.Add spinach leaves and haloumi to vegetables, then toss with remaining juice.
7.In a small saucepan, bring water to the boil on high. Add gravy powder and reserved marinade. Bring to the boil, stirring. Reduce heat to low and simmer for 3 minutes.
8.Serve lamb sliced with salad, gravy and cranberry sauce.
Note
- Allow 25-30 minutes per 500g for medium when roasting lamb.