Harissa Grilled Lamb Rump with Maple Roasted Kumara, Chickpeas and Feta

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara, carrots, kumara chickpea spice mix, maple syrup/honey and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 10 minutes, then toss chickpeas through and continue to cook for a further 10 minutes or until vegetables are tender and starting to caramelise. Remove from oven and sprinkle over feta and coriander.
3. While vegetables are cooking, pat lamb dry with paper towels, and coat with harissa paste. Heat a drizzle of olive oil in a medium fry-pan (preferably non-stick) on medium heat. Cook lamb for 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for 3 minutes, covered with foil, before slicing thinly against the grain.
4. While lamb is resting, mix yoghurt and mint together in a small bowl and season with salt and pepper.
5. Divide roasted vegetables between plates, top with sliced lamb and drizzle over mint yoghurt.