Ingredients
- 3 lamb fillets, approx 350g (12oz) total
- 2tsp ground coriander
- 1tsp ground cinnamon
- 1tbsp olive oil
- 3 medium sweet potatoes (total weight 800g/1lb 12oz), peeled and cut into chunks
- 1tbsp olive oil
- 2 red peppers, roasted, peeled and sliced
- 6 small beetroot, cooked, peeled and cut into wedges
- 1tbsp flat leaf parsley, finely chopped
- For the dressing:
- 2 garlic cloves, peeled
- 1tsp mustard powder
- 1tbsp good sherry vinegar, eg Macefilla
- 3tbsp olive oil
Method
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Marinate the lamb by mixing together the coriander, cinnamon and olive oil, then rub over the meat, place in a zip-lock bag and refrigerate until needed.
To make the dressing, place the garlic in a mortar and pestle with 1tsp sea salt, and crush to a smooth paste. Add the mustard powder then the sherry vinegar and mix well. Finally mix in the olive oil, a little at a time.
Drizzle the sweet potatoes with olive oil, season and roast for 15 to 20 minutes until tender and slightly charred at the edges. During the last 5 minutes, add the peppers and beetroot. Remove all from the oven, place on a plate, drizzle over the dressing and parsley.
Place the lamb on a baking tray and season with salt and pepper. Cook for 12 to 15 minutes. Remove from the oven and leave to rest for 5 minutes before carving into thick slices and serving with the warm salad.
Top Tip for making Roasted Sweet Potato, Beetroot and Pepper Salad with Sherry Vinegar Dressing
You could marinate the lamb the day before to save time on the day.
