• Preheat oven to 220°C/200°C fan-forced. In a small bowl, combine chermoula spice blend, the honey and a generous drizzle of olive oil. Season. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes (starting the lamb in a cold pan helps the fat melt without burning). Increase the heat to high and sear lamb rump on all sides for 30 seconds.

• While lamb is searing, place potato, carrot & zucchini mix on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Brush chermoula oil mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• When veggies are done, add baby spinach leaves and a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. Divide sesame-roasted veggie toss between bowls. • Top with chermoula-spiced honey lamb. Pour over any resting juices. Add a dollop of garlic sauce to serve. Enjoy!