Lamb Rump & Spiced Roast Veggies

• Meanwhile, cut cauliflower into small florets. Thinly slice leek. • Zest lemon to get a pinch, then slice into wedges. Roughly chop roasted almonds. • Place cauliflower, leek and unpeeled garlic cloves on a lined oven tray. • Sprinkle over Middle Eastern Seasoning, drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • When there is 15 minutes cooking time remaining, add peeled pumpkin pieces to the tray.

• Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• While the lamb is roasting, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Add Israeli couscous and toast, stirring occasionally, until golden, 2 minutes. Add the water, currants and vegetable stock powder. • Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 12-14 minutes.

• Meanwhile, in a small bowl squeeze the roasted garlic from the skin and mash using a fork. • Add Greek-style yoghurt and lemon zest, season with salt and pepper and stir to combine. • Roughly chop baby leaves. • To the tray with the roasted veggies, add the almonds, baby leaves and a generous squeeze of lemon juice. Toss to combine and season to taste.