This seasonal Greek inspired dish combines the finest locally sources lamb, dutch carrots and fennel all brought together with a zesty natural yogurt dressing. So good!
40 Minutes. Gluten Free. Sugar Free.
2 x 200g lamb leg chops
1 clove of garlic
1 sprig rosemary
1 small fennel
1 bunch dutch carrots
70g natural yoghurt
Prepare & roast vegetables
Preheat the oven to 200°C on fan bake. Line baking tray with baking paper. Cut the carrots on a long angle in half lengthways. Trim fennel, slice in half lengthways and cut into 5mm strips. Place on roasting tray, drizzle with olive oil and season with salt and pepper and mix well. Spread evenly and place in oven once it reaches temperature. Roast veg for 25 - 30 minutes.
Cook steak & make dressing
In a bowl combine finely chopped rosemary, crushed garlic, a generous drizzle of olive oil, salt and pepper. Add lamb and mix to coat well. Set aside for 10 minutes. To make the dressing combine yoghurt with the zest and juice of half the lemon. Season with salt and pepper and whisk to combine. Heat a non-stick fry pan on a medium to high heat. Once hot, sear both sides of the steak approx. 3 minutes each side for rare. Remove from the pan, cover loosely with foil and rest for 5 minutes.
In a large bowl, place roasted veg and allow to slightly cool as the lamb is resting. Just before serving, add rocket, squeeze over remaining lemon and gently toss to combine. Serve on a plate with the lamb steaks. Dress both the steaks and veg with the yoghurt.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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