Lamb With Sweet Potato, Haloumi And Kale

By Marley Spoon on September 11, 2015 in Food

This month, Marley Spoon culinary director Olivia Andrews shows how a taste of the Mediterranean can take simple lamb and vegies to a whole new level of dinnertime bliss, perfect for the onset of spring. Put sweet potato wedges on to roast while you pan-fry your kale, golden haloumi cheese and tender lamb back-strap. Pile it on the plate, drizzle with warm caper and mint dressing and enjoy the taste of the Mediterranean while taking it easy on the shore of the Pacific.

Ingredients:

400g sweet potato
100g kale
125g haloumi
¾ tsp oregano
10g mint
300g lamb back-strap fillet
2 tsp capers
2 tbs white wine vinegar
extra virgin olive oil
sugar

1. Prepare sweet potato – Preheat your oven to 220C. Peel the sweet potato and cut into 2.5cm-thick wedges. Place on a baking paper-lined oven tray, drizzle with oil, season with salt and toss to coat. Roast for 20 minutes or until golden and tender.

2. Prepare kale and haloumi – Meanwhile, separate the kale leaves from the stems, discarding the stems. Tear the leaves into large pieces. Cut the haloumi into four slices.

3. Prepare sauce – Finely chop the capers and add to a saucepan with the vinegar, dried oregano, two tablespoons of oil and a quarter teaspoon of sugar, stirring until the sugar dissolves. Keep warm over a low heat.

4. Cook lamb – Heat one tablespoon of oil over high heat. Season the lamb on both sides with salt and pepper. Cook the lamb for three to four minutes each side for medium-rare, depending on thickness, or until done to your liking. Remove, cover loosely with foil and set aside to rest for four minutes.

5. Cook haloumi – Carefully wipe the pan out with paper towel, drizzle with a little oil and reduce the heat to medium-high. Cook the haloumi for 30-60 seconds each side until lightly golden. Remove and set aside.

6. Cook kale – Add the kale to the pan and cook for two minutes or until wilted. Season with salt and pepper. Finely chop the mint and add to the dressing. Thinly slice the lamb across the grain and serve with the sweet potato, kale and haloumi. Drizzle with the warm dressing and enjoy.

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