Cajun Spiced Lamb with Maple Roasted Pumpkin, Broccolini and Feta

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice pumpkin 1-2cm, cut onion into 0.5cm wedges and cut broccoli into small florets. Toss pumpkin, onion, broccoli, honey/maple syrup and chilli flakes (if using) with a drizzle of oil on prepared tray and season. Cook for about 15 minutes, until tender.
2. While vegetables cook, peel courgette into ribbons. When vegetables have 5 minutes cook time remaining, add walnuts, crumble over feta and return to oven for 5 minutes, until walnuts are toasted. Remove from oven and toss through courgette and spinach.
3. While vegetables cook, pat lamb dry and season with salt. Rub Cajun spice mix over both sides. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook lamb for about 2 minutes each side for mediumrare (depending on thickness) or until cooked to your liking. Set aside, covered, to rest for 2-3 minutes. Slice lamb thickly against the grain.
5. While lamb rests, combine mayonnaise with mango and coconut sauce in a small bowl (if using).
6. To serve, divide roasted vegetables between plates. Top with Cajun spiced lamb and dollop over mango mayonnaise (if using).