LAMB RUMP WITH CRISPY POTATOES AND BEETROOT & APPLE SLAW

800g potatoes, sliced 1cm

700g lamb rump steak, fat cap on (at room temperature)

1 tablespoon lamb spice mix

1 teaspoon rosemary 1 teaspoon cumin 1 teaspoon oregano

2 tablespoons olive oil 2 tablespoons vinegar (like balsamic, white wine, red wine, cider)

1 teaspoon honey

1 teaspoon mustard (like wholegrain, Dijon)

250g pre-cooked, whole beetroot (like vac-pac or canned baby beetroot)

2 carrots

1 apple

50g feta cheese, crumbled 20g toasted pumpkin seeds Half of the dressing

Preheat barbecue grill and hot plate to medium. Bring a large pot of salted water to the boil. Add potatoes to pot of boiling water and cook for about 8 minutes, until nearly tender. Drain well and gently return to hot pot to help dry.

Pat lamb dry and toss with lamb spice mix and a drizzle of oil. Set aside to barbecue. Place semicooked potatoes on a tray, drizzle with olive oil and toss to coat both sides well. Season with salt and pepper. Set aside to barbecue.

Cook lamb, fat cap-side-down, on hot plate for about 4 minutes, until browned and the fat has rendered. Move lamb to grill and continue to cook for 4-5 minutes, on each of three remaining sides, for medium-rare (depending on