• 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 rump 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. • In a small bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Use the back of a spoon to spread spice mixture 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!

• Meanwhile, thinly slice tomato into wedges. • Thinly slice cucumber into rounds. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • When lamb is resting, place ciabatta on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

• In a large bowl, combine the honey, balsamic vinegar and a drizzle of olive oil. Add tomato, cucumber, mixed salad leaves and croutons. Toss to combine. Season. • Slice lamb. • Divide Panzanella-style salad between bowls. Top with herby roast lamb. Drizzle over creamy pesto dressing. Sprinkle over flaked almonds to serve. Enjoy!