Seared Lamb Leg Steaks

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Prepare kumara and garlic. Toss together all cumin kumara ingredients on prepared tray and season with salt. Roast in oven for 20-22 minutes, until kumara is tender and golden. Set aside. Turn once during cooking.
2. While kumara roasts, dice broccoli florets and stalk 1cm. Place with a pinch of salt, in a small, heatproof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
3. While broccoli cooks, pat lamb dry, add to a bowl with lamb rub and salt, season with pepper and toss to combine.
4. Heat oil in a medium fry-pan on medium-high heat. 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. Tear cos leaves into bite-sized pieces; peel courgette 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 large bowl with drained broccoli and all remaining salad ingredients. Toss to combine and season to taste.
6. TO SERVE divide baby cos salad between plates. Top with cumin kumara and sliced seared lamb leg steaks. Dollop over chimichurri sauce and yoghurt. Sprinkle over reserved parsley.