• 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.

• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and top with garlic stir-fry sauce. Cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!

• While lamb is resting, thinly slice apple into thin wedges. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To garlic oil bowl, add mayonnaise and a drizzle of the vinegar. Stir to combine. • Add shredded cabbage mix, apple and baby spinach leaves, tossing to combine. Season to taste with salt and pepper.

• Slice lamb rump. • Divide creamy slaw and Sichuan-style glazed lamb rump between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy