Baby carrots salad with roast lemon dressing

served with Za'atar lamb cutlets

(serves 2)

Adapted from Delicious

Our recent trip to Flemington food markets yielded a great supply of colourful baby carrots, which then inspired this dish as I love how cute they are, and how delicious they are when roasted! I looked up a few recipes and thought I'd try this combination, with the sweetness of honey-roasting the carrots and the subtle roasted lemon in the dressing. This was paired with Za'atar lamb cutlets because it's a pretty light salad on its own - and we also bought 500 grams of Za'atar recently so needed to find more recipes to use it!

Prep time: 30 minutes
Cooking time: 45 minutes

Ingredients
300 g mixed dutch carrots
1 Tbsp honey
1 lemon
8 lamb chops
2 tsp sumac
1 Tbsp za'atar
100 g mixed salad leaves
150 g cherry tomatoes
30 g marinated feta

Dressing
1 tsp dijon mustard
60 mL olive oil
1 Tbsp honey
salt and pepper

Method
1. Preheat the oven to 200C.
2. Wash and trim the dutch carrots and dress with olive oil, honey salt and pepper. Cut the lemon in half and place the carrots and the lemon in the oven for 30 minutes or until the carrots are cooked through (soft to pierce). Cool.

3. Meanwhile, marinate the lamb chops in the sumac, za'atar, salt and olive oil.

4. Wash the salad leaves and tomatoes and place in a medium serving bowl. 
5. Prepare the dressing by combining the mustard, olive oil, honey and salt and pepper. Place half the dressing over the salad leaves. Add the carrots and squeeze the lemon juice over (to taste) and toss through. 
6. Place the lamb chops on a tray and into the oven for 10 to 15 minutes for medium-rare or to your liking.
7. Serve the lamb chops alongside the salad and top with marinated feta and a squeeze of the roasted lemon juice.