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). Toss pumpkin, carrot and oil on prepared tray and season. Roast for 22-25 minutes, until cooked through and golden. Turn once during cooking.
2. While vegetables are roasting, pat lamb dry and place in a medium bowl or on a plate. Rub in oil, lamb herb mix and salt. Set aside.
3. Bring water and salt to the boil in a medium 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 silverbeet.
4. Add silverbeet and 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. Drain any excess liquid (if needed), crumble in feta and use a masher or fork to roughly smash. Season to taste and cover to keep warm.
5. When pumpkin and carrots have about 10 minutes cook time remaining, cook lamb. Heat a medium, dry fry-pan on medium-high heat. Season lamb and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Remove from pan and set aside, covered, to rest for 2-3 minutes, before slicing thinly against the grain.
6. TO SERVE divide roast pumpkin and carrot and brocco-feta smash between plates. Top with slices of herbed lamb rump steaks and dollop over fresh mint sauce.