Crispy tomato & cumin lamb

Name: Crispy tomato & cumin lamb
Cook time: 15 min
Yield: 2
Cuisine: Wellington, New Zealand

with a warm potato salad, goddess dressing and a cashew nut cluster

Ready in around 15 mins

RECIPE FACT:

Wellington is the southernmost capital city in the world.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE POTATOES AND PEAS:

Remove the steamed gourmet potatoes from their packaging and cut in half. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the steamed potatoes and cook for 5-6 mins. Add the peas and cook for a further 1-2 mins. Place into a serving bowl and allow to cool slightly.
2. TO MAKE THE CHERRY TOMATO AND POTATO SALAD:

Cut the cherry tomatoes in half. Add the cherry tomatoes and baby spinach to the serving bowl with the gourmet potatoes and peas. Drizzle with a little olive oil and season with salt and pepper and toss.
3. TO COOK THE TOMATO & CUMIN SPICED LAMB:

Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Add the slow cooked lamb and cook for 4-5 mins stirring often to create some crispy pieces. Add the tomato & cumin spice blend and cooking for a further 1 min. Remove the lamb from the heat and season with salt and pepper.
TO SERVE:

Divide the warm cherry tomato and potato salad between plates. Top with cumin spiced lamb and spoon over the goddess dressing and sprinkle over spiced cashews.