Rosemary Lamb with Kumara and Parsnip Chips

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara and parsnip into 1cm chips. Toss with first measure of rosemary on prepared tray with a drizzle of olive oil. Season and roast for about 20 minutes, or until golden brown. Turn once during cooking.
2. Pat lamb dry, rub with a little olive oil and lightly coat both sides with second measure of rosemary. Season.
3. Mix mayonnaise, pesto and water together in a small bowl. Cut broccoli into small florets and roughly chop stalk 2cm. Cut courgette in half lengthways and slice 0.5cm. Set all aside. Bring a medium pot of salted water to the boil.
4. When kumara has about 8 minutes cook time remaining, cook lamb. Heat a large fry-pan on medium-high heat and cook lamb for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for a few minutes.
5. Cook broccoli in pot of boiling water for 2-3 minutes. Add courgette for final minute of cook time, until bright green and tender. Drain, toss with butter and season. Slice lamb against the grain.
6. To serve, divide kumara and parsnip chips, rosemary lamb and veggies between plates with a dollop of sundried tomato pesto mayo on the side for dipping.