• Preheat oven to 240°C/220°C fan-forced. • Cut butternut pumpkin into thin wedges. Slice red onion into thick wedges. Thickly slice carrot into rounds. Cut turnip into bite-sized chunks. • Place pumpkin on a lined oven tray. Place remaining veggies on a second lined oven tray. Drizzle both trays with olive oil, then season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!

• Meanwhile, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook kale and 1/2 the garlic until softened and fragrant, 1-2 minutes. • Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm. • Pick and finely chop rosemary leaves. Set aside. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• When the roast veggies have 10 minutes remaining, season lamb backstrap on both sides. • Return frying pan to high heat with a drizzle of olive oil. • Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.

• Return frying pan to medium heat. • Add the butter,rosemary and remaining garlic. Cook, stirring, until beginning to brown, 2-3 minutes. • Season to taste, then remove from heat.

• To the roast pumpkin tray, add roast veggies, the cooked kale and a drizzle of white wine vinegar. • Season, then gently toss to combine.

• Slice the seared lamb backstrap. Divide lamb and roast pumpkin and kale salad between plates. • Spoon rosemary brown butter and any lamb resting juices over the lamb. • Crumble fetta cubes over salad to serve. Enjoy!