• Preheat oven to 220°C/200°C fan-forced. 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. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• Meanwhile, place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.

• While veggies are roasting, evenly spread dukkah on a plate. Lay lamb on dukkah, turning to coat. Transfer, fat-side up, to 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: Press down firmly to help the dukkah stick to the lamb. TIP: The meat will keep cooking as it rests

• When veggies are done, add baby spinach leaves to oven tray. Toss to combine. Season to taste. • Slice dukkah lamb. • Divide lamb and roast veggie salad between plates. • Top with onion chutney and crumble over fetta cubes to serve. Enjoy!