SPICE- RUBBED SILVER FERN FARMS LAMB RUMPS WITH PUMPKIN & CHORIZO SALAD & MINTED YOGHURT

Serves 4

1 pack Siler Fern Lambs Rumps

SPICE RUB

1 tablespoon cumin seeds

1 teaspoon fennel seeds

6 peppercorns

1 star anise

MINTED YOGHURT

⅔ cup natural yoghurt

1 teaspoon lemon zest

2 teaspoons lemon juice

¼ cup mint leaves, sliced

PUMPKIN AND CHORIZO SALAD

3 cups diced peeled pumpkin (600g wedge of pumpkin)

1- 2 tablespoons oli ve oil

1 chorizo sausage (air- dried if possible), thinly sliced

½ cup parsley, roughly chopped

½ cup fresh coriander, roughly chopped

To make the spice rub, toast spices in a hot pan until fragrant then grind or crush until powdery. Sprinkle on the lamb rumps, rub in with a splash of olive oil and set aside while you prepare the salad. Heat the oven to 200°C. Put the diced pumpkin on an oven tray and drizzle with olive oil. Toss to coat, then roast in the oven for 10-12 minutes or until tender. Transfer the pumpkin to a small plater and mix with the sliced chorizo, chopped parsley and coriander. Season well with salt and pepper and set aside. To make the minted yoghurt, place the yoghurt into a small bowl and add lemon zest, lemon juice and mint leaves. Stir to mix and season to taste with salt and pepper. Set an ovenproof frying pan over high heat. Sear the Silver ern arms amb Rumps on all sides until caramelised. Carefully put the frying pan in the hot oven to roast lamb for 15 minutes (for mediumrare). Remove from the oven to a side plate, cover and rest for 10 minutes. To serve, carve each lamb rump into about 8 thin slices. Dress with the minted yoghurt and serve with the roasted pumpkin and chorizo salad.