• 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 rump all 
over with salt and pepper and place, fat-side down, in a large frying pan (no 
need for oil!).
• 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. 

• While the lamb is searing, cut carrot and zucchini into large chunks. Pick and 
finely chop rosemary (see ingredients). Finely chop garlic.
• In a small microwave-safe bowl, combine rosemary, garlic, the butter, honey 
and a pinch of salt. Microwave in 10 second bursts or until fragrant.
• Place veggies on one side of a lined oven tray. Spoon honey-rosemary mixture 
over veggies. Toss to combine and season with salt and pepper.
• Place chopped potato on the other side of the lined oven tray. Drizzle with olive 
oil and season with salt. Toss to coat. Roast until tender, 18-25 minutes. 

TIP: If your oven tray is crowded, divide between two trays. 

• • Transfer lamb, 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: The meat will keep cooking as it rests.  

• Slice lamb.
• Divide honey-herb veggies, golden potatoes and signature roast lamb  
between plates.
• Pour over mint sauce to serve. Enjoy!