Lamb Rump Steak with Spiced Kumara Fries and Chipotle Slaw

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm thick fries and toss with kumara spice mix and a drizzle of oil on tray and season. Cook for 10 minutes, remove from oven, add pumpkin seeds (if using) and toss. Cook a further 5-10 minutes or until kumara is cooked through and crispy.
2. While kumara cooks, prepare the slaw. Mix mayonnaise, chipotle sauce and lemon juice in a small bowl and set aside.
3. Thinly shred lettuce; cut radish in half lengthways then thinly slice; cut apple into matchsticks. Set aside.
4. Pat lamb dry and season. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook for 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside, covered, to rest for 3-4 minutes, before slicing thinly against the grain.
5. Add slaw ingredients to chipotle dressing, mix well and season to taste. Cut lemon into wedges.
6. To serve, place spiced kumara fries, slaw and lamb on a plate. Top with a dollop of sour cream, sprinkle over coriander leaves. Serve lemon wedges on the side.