• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, pumpkin and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly. TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, 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 rump on all sides for 30 seconds. Transfer, 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: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

• When roast veggies have cooled slightly, add baby spinach leaves and a drizzle of vinegar and olive oil. • Toss to combine and season.

• Slice lamb. • Divide pumpkin veggie toss between bowls. Top with roast lamb rump. Drizzle with dill & parsley mayonnaise to serve. Enjoy!