• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb fat in a criss-cross pattern. Sprinkle over All-American spice blend. • 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. • 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 the oven, cover with foil and set aside to rest for 10 minutes.

• While the lamb is searing, cut potato into bite-sized chunks. Trim ends of asparagus. • Place potato and asparagus on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, add shredded cabbage mix in a medium bowl, along with baby spinach leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season and toss to coat. Set aside. Little cooks: Help combine the ingredients for the slaw

• Slice All-American lamb rump. • Divide herb-roasted veggies, slaw and lamb rump between plates. • Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Add the finishing touch and dollop over the herby mayo!