Rosemary Lamb with Kumara Chips and Sundried Tomato Pesto Mayo

Steps

1. Preheat oven to 220C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Toss kumara and first measure of rosemary on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 15 minutes, until golden. Turn once during cooking.
2. Pat lamb dry with paper towels, rub with a little olive oil and lightly coat both sides with second measure of rosemary. Season with salt and pepper.
3. Mix mayonnaise, pesto and water together in a small bowl. Cut broccoli into small florets and roughly chop stalk 1cm. Cut carrot in half lengthways and slice 0.5cm. Set all aside.
4. When kumara has about 8 minutes cook time remaining, cook lamb. Heat a medium 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 with foil, to rest for a few minutes.
5. Cook broccoli and carrot in pot of boiling water for 2-3 minutes. Add peas for final 1 minute of cook time, until bright green and tender. Drain, toss with butter (if using) and season with salt and pepper. Slice lamb against the grain.
6. To serve, place kumara chips, rosemary lamb and veggies on a plate, with half of the sundried tomato pesto mayo on the side for dipping.