• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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 heat to high and sear lamb on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• While lamb is cooking, cut beetroot into thin wedges. • Cut sweet potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.

• While the veggies are roasting, evenly spread dukkah on a plate. Lay lamb on dukkah, turning to coat. Transfer, fat-side up, to a second 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!

• While the lamb is resting, thinly slice red onion. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Add lamb resting juices, stir to combine, then remove from the heat. Set aside.

• When the veggies are done, add baby spinach leaves to the oven tray. Toss to combine. Season to taste.

• Slice dukkah lamb. • Divide lamb and roast veggie salad between plates. • Top with caramelised onion and crumble over fetta cubes to serve. Enjoy!