Lean Lamb Rump

Steps

1. a medium pot of salted water to the boil.
2. Cook kumara and cauliflower in pot of boiling water for about 8 minutes. Add broccoli and cook for a further 2–3 minutes, until vegetables are softened. Drain well and return to pot to steam and dry out slightly for about 1 minute.
3. While vegetables are cooking, prepare the rest of the meal. Cut cherry tomatoes in half and set aside in a small bowl with all remaining warm tomato vinaigrette ingredients. Season with salt and pepper.
4. Heat a medium, dry fry-pan on high heat. Pat lamb dry with paper towels, use hands to rub in oil thoroughly and season with salt and pepper. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 5 minutes then slice thinly.
5. Return pan used for lamb to low-medium heat. Add all warm tomato vinaigrette ingredients and cook for 30-60 seconds, until tomatoes have softened slightly. Remove from heat.
6. Add garlic, feta, mint and salt to kumara, cauliflower and broccoli mixture. Use a potato masher to smash well and fold together. Season to taste with salt and pepper.
7. divide minted brocco-cauli smash between plates, along with sliced lean lamb rump. Spoon over warm tomato vinaigrette and any lamb resting juices, if desired.