1lb/450g small beetroot, washed and cut into wedges
12oz/320g carrots, washed and cut into chunks
4 tbsp LunaOlivo Tuscan Dipping oil
1lb/450g lamb leg steaks or neck fillet, trimmed and cut into 1in/3cm cubes
6 rosemary sprigs
- Heat the oven to 220C/425F.
- Toss the beetroot and carrots in 3 tbsp olive oil. Spread them out on a baking sheet and roast for half an hour.
- Thread the lamb onto the rosemary sprigs. Turn the meat in the last tablespoonful of olive oil and sprinkle with salt.
- Preheat a heavy frying pan or griddle and seal the lamb on all sides until well browned.
- Put the lamb on top of the vegetables and bake for another 10 minutes or so until done to your liking.
- Serve with a trickle of the herb oil and couscous or bread.
