• 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 to taste. • 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 rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• While the lamb is cooking, cut beetroot into 1cm chunks. Cut potato into bite-sized chunks. Roughly chop silverbeet. Cut cauliflower into small florets. • Place veggies on a lined oven tray. 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 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!

• While lamb is resting, finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek style yoghurt and stir to combine. Season to taste.

• When veggies are done, add silverbeet and a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. Divide roast veggie toss between bowls. Top with chermoula-spiced honey lamb. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!