One Pan Roast Lamb

Roast lamb:

To serve

Quinoa salad:

Yoghurt sauce:

Roast lamb:
Preheat the oven to 180°C. Score the fat on the lamb in a criss cross way and season generously. Place in the corner of a baking sheet.

Combine the garlic, sage and thyme and sprinkle over the lamb.

Rub the potatoes with oil and place in the other corner of the baking sheet next to the lamb. Sprinkle with salt.

Arrange the beetroot and carrots in the remaining 2 corners and drizzle lightly with oil.

Roast for 45 - 60 minutes or until golden and the vegetables are soft. Remove the beetroot and carrots from the pan. Trim and cut the beetroot into halves or quarters. Set aside.

Keep the lamb warm, but do not slice yet.

To serve

Quinoa salad:
Rinse the quinoa under running water until the water runs clear. Place in a saucepan and add the stock.

Cook for 20 minutes or until all the liquid is absorbed. Leave to cool and fluff with a fork.

Mix the olive oil, lemon juice, cumin, coriander and salt together and pour over the quinoa. Toss to mix.

Transfer to a large serving platter. Arrange the roasted beetroot and carrots on top. Season to taste and scatter the coriander sprigs on top.

Yoghurt sauce:
Mix the yoghurt, milk and herbs together and season.

Cut the rack of lamb into servings and arrange on top of the quinoa salad along with the potatoes. Serve with the yoghurt sauce.