Roast lamb with oregano, pink grapefruit and chilli salsa

Ingredients

• 6 parsnips, quartered lengthways through the root
• 1/3 cup (80ml) extra virgin olive oil
• 2 tsp each sweet paprika, ground cinnamon and ground cumin
• 4 thyme sprigs, leaves picked
• 2 pink grapefruit, segmented over a bowl, juice reserved
• 2 x 450g lamb rumps, tied (ask your butcher to do this)
• 1/2 bunch oregano, leaves picked
• 2 small red chillies, finely chopped
• 100g goat’s feta, crumbled

Description

1.Preheat oven to 180°C. Place parsnips on a baking tray, drizzle with 1 tbs oil and season. Roast on bottom shelf, turning once, for 40 minutes or until golden.
2.Meanwhile, combine spices, thyme, 2 tbs oil and 1/4 cup (60ml) reserved grapefruit juice in a bowl. Heat a frypan over high heat. Cook the lamb, turning, for 6-8 minutes until seared. Transfer to a roasting pan, brush with marinade, then roast on middle shelf, basting occasionally, for 25 minutes for medium or until cooked to your liking. Rest lamb, loosely covered with foil, for 10 minutes.
3.Combine grapefruit segments, 1 tbs grapefruit juice, oregano, chilli and feta in a bowl. Season. Thickly slice lamb and arrange on a platter with parsnip. Serve drizzled with grapefruit salsa.