• Preheat oven to 240°C/220°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump 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.

• Meanwhile, cut red onion into wedges. • Place cauliflower, carrot & zucchini mix and onion on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 20-25 minutes. • While veggies are roasting, 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, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook mild North Indian spice blend and garlic paste, stirring, until fragrant, 1 minute. • Stir in coconut milk and any lamb resting juices and simmer until thickened, 1-2 minutes. Season to taste.

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Slice lamb. • Divide roast veggie medley between plates. • Top with lamb. Spoon over North Indian coconut sauce to serve. Enjoy!