Lamb Rump with Cheesy Mashed Kumara and Veggie Salad

Steps

1. a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using).
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with the lid on. Add kumara and cook for about 12 minutes, with the lid on, until tender. Drain well. Return to pot with remaining cheesy mashed kumara ingredients and mash until smooth. Season to taste with salt and pepper.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry with paper towels and toss with lamb spice mix. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest. Set pan aside.
4. While lamb cooks, cut broccoli into small florets and cut carrot in half lengthways and thinly slice. Return fry-pan to medium heat. Stir-fry broccoli, carrot and water for 2–3 minutes. Add peas and cook for a further 1¬-2 minutes, until broccoli and peas are bright green and tender.
5. Place veggies in a large bowl with baby spinach and kale leaves and orange and saffron dressing. Toss to combine and season to taste with salt and pepper.
6. Thinly slice lamb against the grain.
7. divide cheesy mashed kumara, sliced lamb rump and veggie salad between plates.