Rosemary Lamb with Kumara Chips and Sundried Tomato Pesto Mayo

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and first measure of rosemary on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 20 minutes, or until golden brown. Turn once during cooking.
3. Pat lamb dry with paper towels, rub with a little olive oil and lightly coat both sides with second measure of rosemary. Season with salt and pepper.
4. Mix mayonnaise, pesto and water together in a small bowl. Cut broccoli into small florets, roughly chop stalk 2cm. Set all aside. Bring a medium pot of salted water to the boil.
5. When kumara has about 8 minutes cook time remaining, cook lamb. Heat a large fry-pan on medium-high heat and cook lamb for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Remove from pan and cover with foil to rest for a few minutes.
6. Cook broccoli (florets and stalk) in pot of boiling water for 2–3 minutes. Add peas and cook for a further 1 minute, until bright green and tender. Drain, toss with butter and season with salt and pepper. Slice lamb against the grain.
7. Divide kumara chips, rosemary lamb and vegetables between plates with a dollop of sundried tomato pesto mayo on the side.