Middle Eastern Lamb Rump & Mint Sauce

• Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. • 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 lamb is roasting, cut potato into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • In a small micrawave-safe bowl, add the butter, half the garlic and a pinch of salt. Microwave in 10 second bursts, until melted. • In the last 5 minutes of cook time, drizzle garlic butter over the veggies and roast until golden.

• While the veggies are roasting, roughly chop cucumber. Thinly slice radish. • Add the remaining garlic and a drizzle of olive oil over the flatbreads and season with salt. • Place flatbreads directly on a wire oven rack and bake until golden, 5-8 minutes. • Meanwhile, combine garlic dip and Greek-style yoghurt in a second small bowl. Set aside.

• In a medium bowl, combine baby leaves, cucumber, radish and a drizzle of vinegar and olive oil. Season to taste.

TIP: Toss the salad just before serving to keep the leaves crisp.