Za'atar Lamb Rump with Kumara Chips and Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Bring a full kettle to the boil.
2. Toss kumara chips with a drizzle of oil on prepared tray and season with salt and pepper. Cook for about 25 minutes, until tender. Turn once during cooking.
3. Pat lamb dry with paper towels. Add to a medium bowl with za’atar spice mix, salt and olive oil. Season with pepper, toss to coat and set aside.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing lamb thinly against the grain.
5. While lamb is cooking, remove woody ends from asparagus and cut spears in half OR trim ends of green beans and slice 1cm. Place in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 3–5 minutes, until bright green and tender. Drain and refresh under cold water.
6. Roughly chop mint and add to large bowl, along with mayonnaise, mustard and vinegar. Set aside. Remove core and seeds from capsicum and slice 1cm; thinly slice red onion; separate lettuce leaves. Add all to bowl with dressing and toss to combine. Season to taste with salt and pepper.
7. Divide slices of za’atar lamb rump and kumara chips between plates. Serve salad and asparagus/beans on the side.