Golden Lamb & Herby Hollandaise Sauce

• Lightly score lamb fat in a criss-cross pattern. Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. • Transfer lamb, fat-side up, to a second lined oven tray. Sprinkle over Aussie spice blend and roast for 15-20 minutes for medium or until cooked to your liking.

• Meanwhile, thinly slice chives. Slice pear into thin sticks. • In a small bowl, combine Hollandaise, chives and a pinch of pepper. Set aside. • In a medium bowl, combine Aussie spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• Remove lamb from the oven, add the honey and gently turn lamb to coat. Cover with foil and set aside to rest for 10 minutes.

• In a large bowl, combine slaw mix, pear, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil.