Mint Pesto Crusted Lamb with Kumara

Steps

1. Cook kumara Preheat oven to 220°C. Bring a small pot of water to the boil. Cut kumara into wedges and toss with a drizzle of oil on a lined tray. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
2. Cook lamb Combine first measure of mint pesto with breadcrumbs in a bowl. Pat lamb dry and season. Heat a drizzle of oil in a fry-pan on high heat. Cook lamb for about 2 minutes each side, until golden but not cooked through.
3. Place lamb on a lined tray and top with breadcrumb mixture, pressing down to adhere. When kumara has 5 minutes cook time remining, cook lamb in oven on rack above kumara for about 5 minutes (depending on thickness), or until cooked to your liking. Set aside to rest.
4. Cook veggies Bring a pot of salted water to the boil. Cut broccoli into small florets. Add broccoli and peas to pot of boiling water. Cook for about 3 minutes until bright green and tender. Drain and place in a large bowl.
5. To finish Add cooked kumara and spinach to bowl with veggies, drizzle with olive oil and vinegar, toss to combine and season to taste. Combine second measure of mint pesto and mayonnaise in a small bowl. Slice lamb thickly.
6. Serve lamb with kumara and a dollop of mint pesto mayo.