• 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 mixtureover 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 to taste 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 to taste.
• Slice lamb.
• Divide panzanella-style salad between bowls. Top with roast lamb. 
• Drizzle over creamy pesto dressing to serve. Enjoy!