Za’atar Lamb Rump with Kumara Chips and Mint Dressed Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a half 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 crispy. Turn once during cooking.
2. Pat lamb dry with paper towels. Add to a medium bowl with za’atar spice mix, salt and oil and season with pepper. Toss to coat.
3. Heat a drizzle of oil in a medium 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. Thinly slice lamb against the grain.
4. While lamb cooks, remove 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 3-4 minutes, until bright green and tender. Drain and refresh under cold water.
5. Roughly chop mint and add to a medium bowl with mayonnaise, mustard and vinegar. Set aside. Slice capsicum 1cm; slice red onion 0.5cm (if using); separate lettuce leaves. Add all to bowl with mint dressing and toss to coat. Season with salt and pepper.
6. To serve, divide slices of za’atar spiced lamb rump and kumara chips between plates. Serve mint dressed salad on the side.