Lamb, roast kumara and watercress
Photo by Tam West
|1 medium||Red kumara, cut into 3cm slices|
|2 drizzles||Olive oil, just enough to coat lamb and kumara|
|1 pinch||Dried chilli flakes|
|1 clove||Garlic, crushed|
|1||Orange, juiced, and wide strips of the peel|
|1||Lamb backstrap, trimmed of any silverskin|
|1 Tbsp||Thyme leaves|
|1 handful||Watercress, stream or field sprigs|
- Put kumara in a roasting pan, add just enough olive oil to coat, along with salt, chilli flakes and half the garlic. Mix gently to coat, then scatter with orange peel strips. Roast at 200C for 30-40 minutes until tender.
- Rub remaining garlic and a little oil over lamb, and scatter with thyme. Panfry in a nonstick pan over medium-high heat for about 3 minutes each side or until medium-rare. Remove from pan and allow to rest 2 minutes before slicing. Meanwhile deglaze pan with the orange juice and season with apinch of salt.
- Serve kumara on warmed plates, and add lamb slices, then a good scattering of watercress. Finally spoon over some of the juices.
- Keep stream or field-grown watercress in the fridge, under a plastic bag, with stems in a little water.