• See ‘Top Roast Tips!’ (below left). 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. Transfer, 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: Starting the lamb in a cold pan helps the fat melt without burning. 

• While lamb is cooking, cut potato into bite-sized chunks. 
• Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and toss to coat. Roast until tender, 25-30 minutes. 

• While lamb is resting, roughly chop tomato and cucumber.
• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. 
• Crumble fetta cubes through the salad. Season to taste with salt and pepper. 

• Slice lamb.
• Divide rustic roast lamb, potato chunks and fetta garden salad between plates.
• Top lamb with mint sauce to serve. Enjoy!