Spiced Lamb Rump Steaks with Roast Kumara and Beet Salad and Chimichurri Sauce

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
2. Toss kumara and beetroot on separate trays with olive oil, maple syrup/honey and first measure of lamb spice mix. Roast kumara for about 25 minutes, and beetroot for 25–30 minutes or until tender and slightly caramelised. Swap trays half way to ensure even cooking.
3. When beetroot has 15 minutes cook time remaining, finely dice broccoli, including stalk. Place in a heat-proof bowl with a pinch of salt and pour boiling water over. Cover with a plate and leave for 6 minutes then drain.
4. Pat lamb dry with paper towels and coat with remaining spice mix. Heat a drizzle of olive oil in a fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
5. Set lamb aside on a plate, covered with foil, to rest for 5 minutes, before slicing thinly against the grain.
6. While lamb rests, combine all chimichurri sauce ingredients in a bowl. Toss roast kumara, beetroot, broccoli and 2 tablespoons of chimichurri sauce in a bowl.
7. Divide roasted vegetables between plates, top with sliced lamb and spoon over remaining chimichurri sauce.