Premium Kiwi Lamb Roast with Buttered Greens & Gravy

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
2. Dice potatoes and carrot. Toss with pumpkin and oil on 2 lined oven trays and spread in a single layer. Season with salt and pepper and roast on oven rack for 25-30 minutes, until tender and golden. Swap tray halfway through cooking.
3. Heat oil in a large frypan on high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to oven tray with veggies. Reserve pan. Bake lamb for 10-14 minutes for medium, or until cooked to your liking. Set lamb aside to rest.
4. When roasties have 5 minutes cook time remaining, melt first measure of butter in reserved pan on medium heat. Add sage & mustard spices and flour and cook for about 30 seconds, until fragrant. Slowly add stock measure, while whisking, and bring to a simmer. Simmer for about 1 minute, until thickened. Season to taste with salt and stir through any lamb resting juices. Keep warm until ready to serve.
5. Add peas to pot of boiling water and cook for 3 minutes, until tender. Once cooked, drain well and return to pot with second measure of butter and spinach. Season to taste with salt and pepper.
6. Thinly sliced lamb.
7. Lamb with roasties, greens and gravy.