Ingredients:
Roast lamb:
1.5 kg rack of lamb
trimmed
salt & freshly ground black pepper to taste
2 large cloves garlic, crushed
30 ml chopped sage
15 ml fresh thyme
6 medium potatoes, washed
30 ml oil
salt flakes to taste
8 beetroot(s)
scrubbed
250 g baby carrots, washed
salt & freshly ground black pepper to taste
To serve
Quinoa salad:
250 ml quinoa
500 ml vegetable stock
60 ml olive oil
30 ml lemon juice
5 ml cumin powder
5 ml ground coriander
salt to taste
fresh coriander
Yoghurt sauce:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
60 ml milk
60 ml freshly chopped mixed herbs
mint
coriander & thyme
salt & freshly ground black pepper to taste
