• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern.
• Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!).
• Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
• Increase the 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 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!
TIP: Use two oven trays if necessary.

• While lamb is roasting, trim green beans.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and set aside to cool.

• To the bowl with green beans, add rocket and balsamic vinaigrette dressing. Toss to combine and season.
• Thinly slice lamb.
• Divide roast lamb rump and balsamic green bean salad between plates. Top lamb with red pesto to serve. Enjoy!