Spiced Lamb Rumps with Cheesy Bake and Gravy

Steps

1. oven to 220°C. Grease a medium baking dish (measuring about 20 x 30cm) with butter.
2. Melt butter with garlic in a medium pot on a low-medium heat. Once melted, add flour and cook for 1-2 minutes, stirring, until light golden and foaming. Remove from heat and gradually add milk and salt, whisking to combine. Add potatoes to the pot, toss to combine and season with pepper.
3. Transfer potato mixture to prepared baking dish and spread out evenly. Sprinkle over cheese. Bake for about 35 minutes, until potatoes are tender and top is golden. Pat lamb dry, sprinkle over lamb spice mix to coat, season and set aside.
4. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil to rest for 5 minutes. Return pan to low heat.
5. Do not wash pan. Bring a medium pot of salted water to the boil. Add lamb gravy to pan and whisk, until warmed through and smooth.
6. Cook broccoli and peas in pot of boiling water for 3-4 minutes, until tender. Drain, return to the pot and mash until most of the peas are crushed. Fold through spinach and feta and season with salt and pepper. Slice lamb thickly against the grain.
7. divide cheesy bake and slices of spiced lamb rump between plates. Serve broccoli feta smash on the side and drizzle over gravy.