• See ‘Top Roast Tips!’ (below left).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. • While lamb is cooking, cut beetroot and brown onion into thin wedges. • Cut carrot and sweet potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes

• Meanwhile, transfer lamb, 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: 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 Mumbai spice blend and garlic, stirring until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any lamb resting juices and simmer until thickened, 1-2 minutes. Season with salt and pepper.

• Once roasted veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. • Divide roasted root veggie toss between plates. Top with lamb rump. • Spoon over Mumbai coconut sauce to serve. Enjoy!