donna hay magazine

Preheat oven to 250°C (485°F). Place half the oil, vinegar, honey,salt and pepper in a small bowl, whisk to combine and setaside. Place the carrots on a large oven tray lined with non-stickbaking paper. Place the garlic, fennel, salt, pepper and remainingoil in a bowl, mix to combine and rub over the lamb. Top thecarrots with the lamb and drizzle with half the vinaigrette.Cook for 20 minutes or until the lamb is medium rare or cookedto your liking. Allow to rest for 5–10 minutes. Place the beansand cream in a small saucepan over medium heat. Bring to asimmer and cook for 3 minutes. Remove from the heat and,using a hand-held stick blender, blend until smooth. Dividethe purée between plates and top with the lamb, carrots,watercress and the remaining vinaigrette to serve. Serves 4.2 tablespoons extra virgin olive oil¼ cup (60ml) red wine vinegar2 tablespoons honeysea salt and cracked black pepper500g Dutch carrots, trimmed and cleaned2 cloves garlic, crushed1 teaspoon fennel seeds2 x 400g mini lamb rump roasts, trimmed2 x 400g cans white (cannellini) beans, drained and rinsed¼ cup (60ml) single (pouring) creamwatercress sprigs, to servemini lamb roasts with creamy white bean puréehttp://www.donnahay.com 57easy weeknightsFOURColourful Dutch carrotsand a creamy white bean purée form asatisfying base for tender and juicy lambroasted in a sweet red wine vinaigrette.