Seared Lamb and Warm Roasted Seasonal Vegetables

Seared Spiced Lamb Fillet on Warm Roasted Seasonal Vegetables - featuring Garlico Marlborough garlic, shallots and honey

A quick and easy summer salad for two, with a Moroccan twist. Switch it up using chicken breast or beef fillet or leave out the meat and add Haloumi ….or simply enjoy this simple warm vegetable salad with loads of dressing and crusty bread. Adjust the vegetables or meat to suit your tastes and to feed the family just double the quantities.


  • 2 x Lamb Backstraps /loins
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1 tsp ground coriander


  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1 tsp ground coriander
  • 2 tsp Garlico honey
  • 2 med size cloves Garlico garlic (crushed)
  • 1 cup Greek style plain yoghurt
  • Fresh mint leaves
  • 1 tsp Lemon juice (to taste)

Roasted Seasonal Vegetables

  • 1 bulb Garlico garlic
  • 6 Garlico shallots
  • 2 courgettes
  • 1 small broccoli head
  • ½ small cauliflower head
  • small bunch asparagus
  • 1 red capsicum
  • 1 red or orange kumara
  • handful of baby spinach leaves
  • Crumbled feta (optional)


  1. Remove the lamb from the fridge then rub with combined the cumin, smoked paprika and coriander and season with salt and pepper. Set aside for at least 20 minutes.
  2. Heat the oven to 180 Celsius.
  3. Prepare the vegetables by cutting the broccoli and cauliflower into florets. Slice the courgettes thickly on an angle. Peel and halve the shallots lengthwise. Slice the kumara.  Dice the capsicum (remove the seeds and stalk). Cut the asparagus into 2 or 3 equal lengths and remove any tough outers.
  4. Put the whole bulb of garlic into an oven-proof dish drizzled with a good quality oil and surround with the shallot, broccoli, cauliflower, kumara.  Cook in the oven until the vegetables are browned but not too soft.  Remove from oven and set aside to cool a little. Just before serving add a handful of spinach to the hot veggies to wilt.
  5. Slice the root end from the roasted garlic bulb and squeeze the cloves out over the veggies.
  6. Sear the capsicum skin side down and asparagus spears on the hot plate until the capsicum skin is blistered and asparagus al dente.
  7. Add the capsicum and asparagus to the warm oven veggies.
  8. Heat a hot plate or cast-iron pan to high and sear the lamb on both sides (4 min each side is med-well done).  Remove from the pan and rest on a board
  9. Mix the dressing ingredients together with salt and pepper and finely sliced mint and adjust according to taste.    

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Plate the mixed warm vegetables and drizzle with good quality lemon infused olive oil.  Crumble some feta over the vegetables (optional). Slice the rested lamb and place over the vegetables.  Spoon some dressing over the salad and garnish with fresh mint.

Partner with your favourite Pinot Noir ours just happens to be Marlborough's Fromm Pinot Noir - 2018

Seared Lamb and Warm Roasted Seasonal Vegetables