Spiced Lamb Steaks with Kumara Beet Salad and Chimichurri

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using). Toss kumara, beetroot and carrot on prepared tray with olive oil, maple syrup/honey and first measure of lamb spice mix. Roast for 25-30 minutes, until tender and caramelised. Toss halfway to ensure even cooking.
2. When vegetables have 15 minutes cook time remaining, finely dice broccoli florets and stalk. Place in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave to cook for 6 minutes then drain.
3. Pat lamb dry with paper towels and coat with second measure of lamb spice mix. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
4. Set lamb aside on a plate, covered with foil, to rest for 5 minutes, before slicing thinly against the grain.
5. While lamb rests, combine all chimichurri ingredients in a small bowl. Toss roasted vegetables with broccoli and 2 tablespoons of the chimichurri mixture in a large bowl, until combined.
6. To serve, divide kumara beet salad between plates, top with slices of spiced lamb steaks and spoon over remaining chimichurri sauce.