• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a crisscross pattern. • Place lamb, 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.

• Meanwhile, finely chop garlic. Thinly slice radish. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle over sesame seeds, garlic and drizzle with olive oil. Season with salt and toss to coat.

• Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Spread pumpkin out evenly, then roast until tender, 20-25 minutes. • Remove lamb from the oven, pour over sweet chilli sauce, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!

• Meanwhile, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season with a pinch of salt and pepper. • Slice lamb rump. • Divide Asian sweet chilli lamb rump, sesame pumpkin wedges and radish salad between plates. • Spoon any remaining glaze over lamb to serve. Enjoy!