Herb-Crusted Lamb with Mixed Mash and Grilled Asparagus

Ingredients:

• 500 grams lean lamb loin, skin removed
• Salt and pepper to taste
• 1 teaspoon olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 garlic clove, minced
• 200 grams cauliflower
• 200 grams sweet potato
• 200 grams green asparagus
• Olive oil spray

Cooking Instructions:

1. Preheat oven to 180°C (350°F).
2. Season lamb with salt and pepper. Heat the oil in an oven-proof frying pan over high heat. Add the lamb and sear on all sides. Move pan with lamb to preheated oven and roast for 15-20 minutes.
3. While the lamb is roasting, boil the sweet potatoes and cauliflower until soft. Once boiled, drain and mash together with a little salt, pepper, and a splash of almond milk until smooth.
4. Spray the olive oil onto another pan and heat over medium-high heat. Add the asparagus. Grill until charred and tender but still crisp.
5. At this point, your lamb should be done – let it rest for about 3 minutes. Then brush each side with Dijon mustard and press herb and garlic mixture into the mustard.
6. Slice the lamb into four equal portions.

Nutritional Breakdown (per serving, serves 4):

• Calories: 330 kcal
• Protein: 35g
• Fat: 12g
• Carbs: 22g

Plating:

Using a large, white dinner plate, place a spoonful of the mixed mash in the center and gently spread it out to form a bed for the lamb. Place a serving of lamb atop the mash. Arrange the grilled asparagus to the side, creating a vibrant green contrast. Sprinkle a little of the leftover herbs and a drizzle of balsamic glaze over the lamb for added color and taste. The presentation should be rustic but elegant, showcasing the freshness and quality of the ingredients.