• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan.
• Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds. Rub half the 
Asian BBQ seasoning over lamb. Transfer, fat-side up, to a lined oven tray.
• Roast for 15-20 minutes for medium or until cooked to your liking. 
• Remove from oven and rest for 10 minutes.

TIP: Divide the lamb between two lined oven trays if your tray is getting crowded. TIP: The meat will keep cooking as it rests!

• While lamb is roasting, boil the kettle. Thinly slice carrot into half-moons. 
• Trim and halve green beans. Thinly slice spring onion.
• Half-fill a medium saucepan with boiling water. 
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside. 

• While lamb is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot and green beans, until tender, 4-5 minutes.
• Reduce heat to medium and add remaining Asian BBQ seasoning and cook until fragrant, 1 minute.
• Stir in cooked egg noodles, oyster sauce, sweet chilli sauce and the water, until well combined. Season to taste with pepper.  

• Thinly slice lamb.
• Divide egg noodle stir-fry between bowls. Top with Chinese roast lamb. 
• Sprinkle with spring onion to serve. Enjoy!