Rocket Crusted Lamb Loin with Buttered Greens and Béarnaise

Steps

1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin wedges on a lined oven tray with a drizzle of oil. Season and roast in oven for about 25 minutes until tender and golden. Turn halfway through cook time.
2. Prepare lamb Combine breadcrumbs, garlic and pesto in a bowl. Pat lamb dry and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 1 minute each side to seal. Transfer to a lined oven tray and spread over mustard. Spoon over breadcrumb mixture and press lightly to adhere. Reserve pan.
3. Cook lamb Cook lamb in oven, on rack above pumpkin for 5-6 minutes, for medium-rare (depending on thickness), or until cooked to your liking. Crust should be starting to crisp. Rest, uncovered for 3-4 minutes before slicing. Cut courgette into 1cm batons.
4. Cook greens Wipe reserved pan clean and return to medium-high heat with a drizzle of oil. Cook courgette batons and green beans for 2-3 minutes. Add a knob of butter and cook for a further 1 minute until greens are tender. Season to taste.
5. Serve greens and pumpkin wedges topped with lamb. Spoon over Béarnaise sauce.