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How to make Garlic lamb roast with balsamic, fig and bocconcini salad

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

2 (about 750g) mini lamb round roasts
3 garlic cloves, each cut into 6 slices
1 tablespoon horseradish cream
1 tablespoon olive oil
Freshly ground black pepper
1 x 180g container bocconcini, drained, cut in half
6 figs, cut into quarters
80g mesclun salad leaves, washed, dried
60ml (1/4 cup) balsamic vinegar
60ml (1/4 cup) olive oil, extra
Pinch of salt

Method

Step 1 Preheat oven to 200°C. Place lamb in a roasting pan. Use a sharp knife to cut 9 evenly spaced slits, about 2cm deep and 1cm long, in the top of each lamb roast. Insert a slice of garlic in each slit. Brush lamb with horseradish cream and drizzle with the oil. Season with pepper.
Step 2 Roast lamb in preheated oven for about 30 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
Step 3 Meanwhile, combine the bocconcini, figs and mesclun salad leaves in a large bowl. Drizzle with the balsamic vinegar and extra olive oil and gently toss to combine. Taste and season with salt and pepper.
Step 4 Cut the lamb across the grain into thin slices. Serve immediately with the salad.