Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potato into 1 cm cubes (unpeeled), the cauliflower into florets, and the lemon into wedges. Finely grate the pecorino cheese.

Place the potato in a large saucepan and cover with water. Bring to the boil and cook for 10 minutes or until par-cooked. Drain and return the potato to the same saucepan (off the heat). To prepare the vegetables for the oven, add the cauliflower, olive oil, pecorino cheese and salt and pepper to the saucepan with the potato. Toss to coat well. Transfer the mixture to a lined oven tray. Cook in the oven for 30 minutes or until golden and crispy.

Heat a medium ovenproof frying pan over a medium-high heat. (Make sure it’s nice and hot before you add the lamb). Season the lamb rump with salt and pepper. Add the lamb fat-side down to the hot pan. Cook for 1-2 minutes on each side or until browned all over. Transfer the ovenproof pan to the oven and cook for 25 minutes for medium rare, or until cooked to your liking. Remove the lamb from the oven, transfer to a plate and cover with foil. Rest for 5 minutes and then cut the lamb into 1 cm thick slices.

To serve, divide the lamb and vegetables between plates. Serve with the rocket drizzled with a little olive oil and the lemon wedges.