• Preheat oven to 220°C/200°C fan-forced. Lightly score the fat of lamb rump in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then 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.

• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a small bowl, combine black peppercorns and a drizzle of olive oil.

• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and cover with foil to rest for 10 minutes.

• Slice cucumber into half-moons. In a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season. • Slice peppercorn lamb rump. Divide lamb, spiced veggie fries and cucumber salad between plates. Pour any resting juices over lamb. Serve with mayonnaise. Enjoy!