Preheat oven 220°C fan forced.
Place beetroot in small roasting pan. Drizzle lightly with a 1/2 teaspoon of oil and season to taste.
Cut pumpkin and carrot into 3cm pieces. Arrange in another roasting pan with brussel sprouts. Drizzle lightly with a teaspoon of oil then sprinkle over 4 teaspoons spice mix, turn to coat. Place into oven with the beetroot pan and roast both pans for 20 minutes. Remove the beetroot, add the onions to the pumpkin, stir to combine. Roast a further 10 minutes or until vegetables are tender. Remove from oven
Meanwhile, rub lamb lightly with a 1/2 teaspoon of oil and sprinkle with remaining 2 teaspoons spice mix, massaging with fingertips. Heat a non-stick frying pan over medium heat. Add lamb, cook for 4 minutes each side, for medium or until cooked to your liking. Remove to a plate, cover with foil to keep warm. Stand 10 minutes before thickly slicing.
Add the beetroot to the pumpkin pan. Spoon over the vinegar. Top with lamb and any pan juices from resting. Scatter over the mint to serve.
TIP: you can buy 250g packets precooked whole beetroot.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||13.7 g|
|- Saturated fat||3.5 g|
|Total carbohydrates||31.7 g|
|- Total sugars||29.8 g|