Oregano Rubbed Lamb with Pumpkin and Carrot Smash

Steps

1. oven to 210°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Cook pumpkin and carrots in pot of boiling water for 12-15 minutes, until very soft. Drain and return to pot with butter. Using a masher, lightly crush until slightly chunky. Alternatively, mash until smooth, if preferred. Season to taste with salt and pepper. Cover to keep warm.
3. While veggies are cooking, pat lamb dry with paper towels and lightly coat both sides in oregano lamb spice mix. Heat first measure of oil in a large fry-pan on high heat.
4. Cook lamb for about 2 minutes each side, until browned. Place lamb on prepared tray and roast for 8-10 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for at least 3 minutes.
5. While lamb is cooking, prepare salad. In a bowl, whisk together mayonnaise, vinegar, mustard and second measure of oil.
6. Dice cucumber 1cm and roughly chop cos lettuce. Add both to bowl with dressing just before serving and toss to coat. Season to taste with salt and pepper.
7. Divide pumpkin and carrot smash between plates and top with slices of oregano rubbed lamb. Serve cos salad on the side.