LAMB RUMP AND CHORIZO ROASTED VEGETABLES
INGREDIENTS (SERVES 2)
1 rump steak
1 sweet potato, skin on and roll cut
1 red onion, cut into wedges
1 chorizo, sliced
Hillfarm garlic infused canola oil, drizzle
salt, to season
2 sprigs of rosemary
3 garlic cloves, whole
1 lemon, dressing
persian feta, to garnish
Preheat oven to 180 degrees.
Put in a roasting tray the sweet potato, red onion, chorizo, drizzle with oil, one rosemary sprig and a pinch of salt. Place in the oven for 20 minutes.
Before you cook the steak pour some oil and a pinch of salt over the top, massage it through and then in a hot fry pan on high heat. Cook each side for 1 minute. Once you've flipped one side add the garlic cloves and a rosemary sprig to the pan. Put the pan in the oven to continue cooking for 6 minutes. Rest for 4 minutes.
Plate up with a squeeze of lemon and a sprinkle of feta on top.