Lamb Rump Steaks with Vegetable Mash and Red Wine Jus

Steps

1. Preheat oven to 220°C. Bring a pot of hot salted water to the boil.
2. Prep & cook vegetables. Toss onion, Brussels sprouts and broccoli with 1 tsp oil on a lined oven tray and season. Roast for 18-20 minutes, until tender.
3. Prep & cook mash. Cook carrots and kumara in pot of boiling water for 15-18 minutes, until soft. Drain, return to pot and mash until smooth. Fold through 1 tsp extra-virgin olive oil, season and cover to keep warm.
4. Cook lamb. When vegetables have 8 minutes cook time remaining, heat 1 tsp oil in a fry-pan on medium-high heat. Pat lamb dry, season and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly. Reserving any resting juices. Reserve pan.
5. Heat jus. Return pan to a low heat and add red wine jus to pan. Heat for about 1 minute, until hot. Add any resting juices to jus.
6. Serve mash, vegetables and lamb drizzled with jus. Crumble over feta and sprinkle over mint leaves.