• Preheat oven to 220°C/200°C fan-forced. • 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 the heat to high and sear lamb 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. • Roast for 15-20 minutes for medium or until cooked to your liking.

• Remove lamb from oven and top with Sichuan garlic paste. Cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!

• While lamb is resting, roughly chop cucumber. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl.

• To the bowl with the garlic oil, add mayonnaise and a drizzle of the vinegar. Mix to combine. • Add shredded cabbage mix, cucumber and baby spinach leaves, tossing to combine. Season to taste.

• Slice Sichuan-glazed roast lamb. • Divide creamy slaw and lamb between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy