Mint-Crusted Lamb with Roasted Kumara Crush and Garlic Greens

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Toss kumara on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15 minutes. Once cooked, place in a small bowl and use a fork to roughly crush with butter
3. While kumara is cooking, prepare the rest of the meal. Pat lamb dry with paper towels, season with salt and drizzle with oil. Heat a small, dry, fry-pan on high heat and sear lamb for 1 minute each side until just brown. Remove from pan.
4. In a small bowl, mix mint and breadcrumbs with a drizzle of olive oil and a pinch of salt. Pat lamb dry with paper towels and spread with mustard on all sides. Pack herbed crumbs on top of lamb and press firmly to adhere.
5. When kumara has about 5 minutes cook time remaining, add lamb to tray for 3–5 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for 2–3 minutes.
6. Place broccoli and beans in a heat-proof bowl and cover with boiling water. Leave for 3–4 minutes, until tender then drain. Heat a drizzle of oil in same pan used for lamb on medium-high heat. Cook broccoli, beans, garlic and almonds for 1–2 minutes. Season to taste with salt and pepper.
7. Slice mint-crusted lamb (if desired) and place on a plate with roasted kumara crush and garlic greens.