Few dishes capture both comfort and sophistication quite like this Herbed Lamb with Roasted Root Vegetables & Avocado-Herb Dressing. It's a colorful plate that balances earthy sweetness with bright, herby freshness — a true celebration of whole, nourishing ingredients.

Whether you’re following the autoimmune protocol or simply looking for a nutrient-dense dinner, this dish checks every box. The juicy lamb pairs beautifully with caramelized root vegetables, and the creamy avocado dressing ties everything together with vibrant, citrusy flair.

This recipe is ideal for cozy evenings, family dinners, or when you want to impress guests with something that feels indulgent yet wholesome.

Ingredients

• 600g lamb leg steaks
• 400g sweet potato
• 1 medium head of cauliflower (approx. 500g)
• 200g fresh spinach
• 1 large ripe avocado
• 45ml extra virgin olive oil
• 45ml fresh lemon juice
• 20g fresh parsley
• 20g fresh cilantro
• 3 cloves garlic
• 2 cm piece fresh ginger
• 2 cm piece fresh turmeric (or 1 tsp ground turmeric)
• Sea salt to taste

Instructions

1. Preheat your oven to 200°C. Peel and chop the sweet potato into 2cm cubes. Cut the cauliflower into similar-sized florets.
2. On a large baking tray, toss the sweet potato and cauliflower with 30ml of olive oil, freshly grated turmeric, and a pinch of salt. Roast for 25–30 minutes, until tender and slightly caramelized.
3. While the vegetables roast, prepare the lamb. Mince 2 cloves of garlic and grate the ginger. Rub the lamb steaks with the garlic, ginger, remaining 15ml of olive oil, and a generous pinch of sea salt.
4. Heat a large skillet over medium-high heat. Sear the lamb steaks for 3–4 minutes per side for medium-rare, or until cooked to your preference. Remove from the pan and let them rest for 5 minutes.
5. Prepare the dressing. In a blender, combine the avocado flesh, lemon juice, the remaining clove of garlic, parsley, cilantro, and 50ml of water. Blend until smooth and creamy. Season with salt.
6. Gently wilt the spinach in the warm skillet used for the lamb over low heat for 1–2 minutes.
7. To serve, divide the roasted vegetables and wilted spinach among four plates. Slice the rested lamb and arrange on top. Drizzle generously with the creamy avocado-herb dressing.

Tips & Substitutions

• Make it ahead: Roast the vegetables and prepare the dressing in advance. Reheat gently and sear the lamb fresh before serving.
• Swap the greens: Kale or Swiss chard can replace spinach for a heartier texture and flavor.
• Adjust the dressing: Add a splash more water for a lighter drizzle or an extra squeeze of lemon for added brightness.

Nutrition

Calories: 2280 (per recipe, serves 4)

• Fat: 32g
• Carbohydrates: 32g
• Fiber: 10g
• Protein: 37g