A little honey adds sweetness to the tangy pomegranate glaze.
- Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Combine the carrot, capsicum, onion and oil on 1 prepared tray. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
- Meanwhile, heat an ovenproof frying pan over medium-high heat. Spray with olive oil. Season the lamb. Cook, turning, for 5 minutes or until browned. Roast for 12 minutes. Combine the molasses, honey, ground coriander, cumin and ginger in a small bowl. Pour over the lamb. Roast for a further 5-6 minutes for medium or until lamb is cooked to your liking. Transfer lamb to a plate, reserving molasses mixture. Set aside for 10 minutes to rest. Slice lamb.
- Transfer the molasses mixture to a frying pan over medium heat and bring to the boil. Simmer for 2 minutes or until thickened. Set aside to cool slightly.
- Toss the salad leaves, herbs, lentils and roast vegetables in a large bowl. Divide among plates. Top with lamb and yoghurt. Drizzle with the pomegranate glaze.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set