Miso Lamb with Honey Roast Veggies

Steps

1. Preheat oven to 230oC. Line a large oven tray with baking paper. Peel and dice kumara, carrot and parsnip 2cm. Toss on prepared tray with honey (if using), first measure of spice mix, salt and a drizzle of olive oil. Roast for 20-25 minutes, until tender. Turn once during cooking.
2. While veggies cook, in a medium bowl, mix first measure of miso paste (if using), water (if using miso) and second measure of spice mix. Pat lamb dry, then place in bowl with miso. Using clean hands, rub miso mixture over lamb, to coat. Set aside to marinate.
3. Dice courgette 2cm and set aside. When veggies have 5 minutes cook time remaining, add courgette to tray, toss to combine and cook for remaining 5 minutes, until tender.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes. Slice thinly against the grain and reserve any resting juices.
5. While lamb cooks, in a small bowl, mix miso paste and water to combine. Add mayonnaise and sesame oil. Mix to combine and set aside.
6. To serve Divide roast veggies between plates, top with sliced lamb and spoon over any resting juices (if using). Serve with miso mayo on the side (if using).