Herbed Lamb Rump Steaks

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to medium-high (if using).
2. Toss pumpkin and oil on prepared tray and season with salt and pepper. Roast for 22-25 minutes, until cooked through and golden. Turn once during cooking.
3. While pumpkin is roasting, prepare the rest of the meal. Pat lamb dry with paper towels and place in a medium bowl or on a plate. Rub in oil, lamb herb mix and salt. Set aside.
4. Bring water and salt to the boil in a small pot (with a lid). Cut broccoli into small florets then roughly dice into bite-sized pieces. Dice stalk 1cm. Add broccoli to pot and cook, covered, for 5 minutes. Roughly chop silverbeet.
5. Add silverbeet and peas to pot with broccoli, stir, cover and cook a further 3 minutes, until soft. If veggies stick, add a splash of water. Remove from heat and leave to steam for 5 minutes. Drain any excess liquid (if needed), crumble in feta and use a potato masher to roughly smash. Season to taste with salt and pepper. Cover to keep warm.
6. When pumpkin has about 10 minutes cook time remaining, cook lamb. Heat a medium, dry frypan on medium-high heat and cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking (or use BBQ). Remove from pan and cover to rest for 2-3 minutes, before slicing thinly against the grain.
7. TO SERVE, divide roast pumpkin and brocco-feta smash between plates. Top with slices of herbed lamb rump steaks and dollop over fresh mint sauce.