Rhubarb and Lamb Salad

Method

1. Remove the lamb from the fridge and allow to bloom for 15 mins. Meanwhile, pre-heat the oven to 200C fan-forced.
2. Toss the rhubarb with a little olive oil and drizzle with the honey. Roast for 15 mins, tossing once halfway through cooking.
3. Season the lamb with salt and pepper. Coat with olive oil. Heat a fry pan to medium-high and cook the lamb on each side for 4 mins, or until seared but still blushing. Remove lamb from the pan and allow to rest for 10 mins before slicing.
4. Toss the baby spinach, rhubarb, avocado, and mandarin together with the lime juice and olive oil. Top with the sliced lamb and crumbled feta.
5. Season with more salt and pepper, then serve.