Herbed Lamb Rump Steaks

Steps

1. Preheat BBQ grill to medium-high (if using). Pat lamb dry and rub in oil, lamb herb mix and season with salt. Cut courgette into 1cm rounds. Set both aside.
2. Bring water and salt to the boil in a medium pot (with a lid). Dice broccoli florets and stalk 1cm. Add broccoli to pot and cook, covered, for 5 minutes. Roughly chop silverbeet.
3. 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) and use a masher or fork to roughly smash. Crumble feta and thinly slice mint. Fold feta and mint through broccoli and cover to keep warm. Season to taste.
4. 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. Remove from pan and set aside, covered, to rest for 2-3 minutes. Keep pan on heat and add courgette. Cook for 1-2 minutes each side, until tender. Alternatively, use BBQ for lamb and courgette.
5. Thinly slice rested lamb against the grain.
6. TO SERVE spoon brocco-feta smash onto a plate and top with slices of herbed lamb rump steak and courgette rounds. Dollop over fresh mint sauce.