Za’atar Spiced Lamb Rump with Kumara and Asparagus Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to high (if using). Toss kumara chips with a drizzle of oil on prepared tray and season with salt and pepper. Cook for about 25 minutes, until tender. Turn once during cooking.
2. Pat lamb dry with paper towels. Add to a medium bowl with za’atar spice mix, salt and olive oil. Season with pepper, toss to coat and set aside.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes. Slice lamb thinly against the grain.
4. While lamb is cooking, trim woody ends from asparagus and slice 2cm. Place in a medium, heatproof bowl and cover with boiling water. Cover with a plate and leave for 3-5 minutes, until bright green and tender. Drain and refresh under cold water.
5. Combine mayonnaise, mustard and vinegar in a large bowl and set aside. Slice capsicum 1cm; thinly slice red onion (if using); separate lettuce leaves. Add veggies to bowl with dressing and toss to coat. Season to taste with salt and pepper.
6. To serve, divide slices of za’atar lamb rump and kumara chips between plates. Serve salad on the side.