Roasted Vegetables with Creamy Orange Tahini Dressing and Lamb Backstraps

Serves 4-6

Ingredients

4-6 Lamb Backstraps
2 Large Zucchinis, cut into chunky pieces
4 Field Mushrooms, cut into chunky pieces
2 Red Onions, cut into quarters
1 Medium Eggplant, cut into chunky pieces
1 Red Capsicum, cut into chunky pieces
6 Cloves of Garlic, unpeeled
Extra Virgin Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper

Meredith’s Goat Cheese (to serve)

Dressing
1 Lemon, juice
1 Orange, juice
2 Tablespoons Tahini
1 Tablespoon Miso Paste
1 Garlic Clove, chopped finely
1/4 Teaspoon Turmeric
2 Tablespoons Extra Virgin Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper

Method

1. Pre heat oven to 200C.
2. Place all vegetables into a oven proof dish, drizzle with olive oil, season with salt and pepper and roast for approximately 60 minutes until the vegetables are cooked through.
3. Meanwhile place all dressing ingredients into a bowl and mix well.
4. On a grill on the stove top or BBQ cook the lamb backstraps, drizzle with olive oil and season with salt and pepper. Cook for approximately 5 minutes each side. Leave to rest for a few minutes before serving.
5. Divide the roasted vegetables amongst plates, top with goats cheese and drizzle with dressing. Place a lamb backstrap on the plate. Serve and enjoy.