Spiced Lamb Rump Steak with Root Vegetables and Gravy

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Place kumara, carrot and parsnip on prepared tray, in a single layer, drizzle with oil and season. Bake (on second highest rack) for about 20 minutes, until tender. Turn halfway through cooking.
2. If veggies need further cooking, turn oven to high grill and grill veggies for 2-3 minutes, until golden and crispy. While veggies cook, finely chop broccoli florets; grate courgette; crumble feta. Cook broccoli and peas in pot of boiling water for 4-5 minutes, until tender.
3. While broccoli cooks, pat lamb dry and sprinkle with spice mix to coat, season with salt and set aside. When broccoli and peas are cooked, drain well, then return to the pot and mash until most of the peas are crushed. Fold through courgette and feta. Season to taste, set aside, covered to keep warm.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh 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. Reserve pan. While lamb cooks, whisk together flour and stock until combined. Return pan to low heat.
5. Add stock/flour mix to pan and bring to a simmer, whisking continuously for about 1 minute until flour is dissolved. Reduce heat to low and cook for 1-2 minutes until thickened slightly. Add lamb gravy and whisk, until warmed through and smooth. Slice lamb thickly, against the grain and add any resting juices to gravy.
6. To serve, divide root veg, smash and lamb between plates. Drizzle over gravy.