Herbed Lamb Rump Steaks

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to medium-high (if using). Spray pumpkin with oil on prepared tray and season with salt and pepper. Roast for 22-25 minutes, until cooked through and golden. Turn once during cooking.
2. While pumpkin is roasting, pat lamb dry with paper towels, spray with oil and rub in lamb herb mix and a pinch of salt. Set aside.
3. Bring water and salt to the boil in a small pot (with a lid). Cut broccoli into small florets then roughly dice into bite-sized pieces. Dice stalk 1cm. Add broccoli to pot and cook, covered, for 5 minutes. Roughly chop spinach.
4. Add peas to pot with broccoli, stir, cover and cook a further 3 minutes, until soft. If veggies stick, add a splash of water. Remove from heat and leave to steam for 5 minutes then stir through spinach. Drain any excess liquid (if needed), crumble in feta and use a potato masher to roughly smash. Season to taste with salt and pepper. Cover to keep warm. Set aside half the brocco-feta smash for leftovers (you will only need half for dinner).
5. When pumpkin has about 10 minutes cook time remaining, cook lamb. Heat a small, dry fry-pan on medium-high heat (or use BBQ). Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil to rest for 2-3 minutes before slicing thinly against the grain.
6. TO SERVE place roast pumpkin and brocco-feta smash on a plate. Top with herbed lamb rump steak and dollop over fresh mint sauce.