Tarragon Lamb Rumps with Kumara Wedges and Betroot Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara wedges on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 20-25 minutes, until browned and tender. Turn once during cooking.
3. While kumara cooks, pat lamb dry with paper towels and toss in a shallow bowl with tarragon spice mix, salt and a drizzle of oil. Season with pepper and set aside to marinate for about 5 minutes.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly.
5. While lamb cooks and rests, prepare salad. Scrub and grate beetroot; cut cucumber in half lengthways and thinly slice on an angle; dice celery 1cm. Toss together in a large bowl with all remaining beetroot salad ingredients and season to taste with salt and pepper.
6. In a small bowl, combine all Dijonnaise ingredients.
7. pile kumara wedges on plates and top with slices of tarragon lamb. Drizzle with Dijonnaise and serve with a handful of beetroot salad on the side.