serves

4

people

Serves

prep-time

20

minutes

Preparation Time

recipe-type

40

minutes Oven

Cooking Time

Ingredients
Directions
  1. Preheat oven to 180°C. Line a baking tray with greaseproof paper. Toss potatoes in 1 tbsp olive oil and season with McCormick Sea Salt and Black Peppercorns. Spread potatoes in a single layer on prepared tray and bake for 30 minutes.
  2. Coat lamb with McCormick Cumin Ground, Coriander Seeds Ground, 1 tbsp oil and season with McCormick Sea Salt and Black Peppercorns. Heat a frypan to medium heat and cook lamb for 3 minutes each side or until cooked to your liking. Set aside to rest 5 minutes before slicing.
  3. Whisk together honey, white wine vinegar and 1 tbsp olive oil seasoning with McCormick Sea Salt and Black Peppercorns.
  4. In a large bowl, toss sweet potatoes and lamb together with baby spinach leaves, cashews and fetta. Drizzle with dressing and then serve.
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