Feta and Date-Crusted Lamb with Pumpkin and Carrots

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using). Place pumpkin, carrots, red onion and ras el hanout in a large bowl with a drizzle of oil and toss until coated. Season with salt and pepper and spread out on first prepared tray. Bake for 20-22 minutes, until tender.
2. While pumpkin cooks, thinly slice spring onion and crumble feta. Place both in a small bowl with dates and set aside.
3. Pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 1 minute each side, until browned. Place on second prepared tray and cover with feta mixture.
4. Cook lamb, on top rack of oven, for 3-4 minutes for medium (depending on thickness), or until cooked to your liking. Set aside to rest for 2-3 minutes, before slicing thickly against the grain.
5. Once pumpkin is cooked, allow to cool slightly then toss through rocket. Whisk all mustard mayonnaise ingredients together in a small bowl and season to taste with salt and pepper. Thinly shred lettuce and toss in a small bowl with 2 teaspoons of the mustard mayonnaise. Season to taste with salt and pepper.
6. To serve, pile pumpkin and carrots onto plates and top with slices of feta and date-crusted lamb and shredded lettuce. Serve any remaining mustard mayonnaise on the side.