Seared Lamb Leg Steak

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle of water to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Dice kumara 1cm, place on prepared tray, spray with oil and toss with all remaining cumin kumara ingredients. Season and roast for 20-22 minutes, until kumara is tender and golden. Turn once during cooking. Set aside.
2. While kumara roasts, dice broccoli florets 1cm. Place with a pinch of salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for about 5 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
3. While broccoli cooks, pat lamb dry. Add to a small bowl with lamb rub, season and toss to combine.
4. Heat a medium, dry fry-pan on medium-high heat. Spray pan with oil and cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes, before slicing very thinly against the grain. Reserve resting juices. Alternatively, cook on BBQ.
5. While lamb cooks and rests, prepare salad. Roughly chop lettuce; peel cucumber into ribbons and thinly slice core; very thinly slice onion (if using); dice tomato 1cm; finely chop parsley (reserve 1 tablespoon for serving). Add all to a medium bowl with drained broccoli and all remaining salad ingredients. Toss to combine and season to taste.
6. TO SERVE place salad onto a plate. Top with cumin kumara and sliced seared lamb leg steak. Dollop over chimichurri sauce and yoghurt. Sprinkle over reserved parsley.