Roast Lamb Rump & Mint Sauce

• Transfer lamb, fat-side up, to a 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!

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. • Cut onion into wedges. Cut carrot into bite-sized chunks. • Halve any thicker stalks of baby broccoli lengthways, then transfer to a medium bowl with a drizzle of olive oil and a pinch of salt. Toss to combine. • Place onion and carrot on a second lined oven tray, drizzle with olive oil and sprinkle with garlic & herb seasoning. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 10 minutes cook time remaining, add baby broccoli to the tray. Return tray to the oven and roast until tender, a further 10 minutes.

• While the veggies are roasting, peel potato and white turnip. • Cut potato and turnip into small chunks.

Little cooks: Older kids can help peel the veggies under adult supervision.

• Cook potato and turnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan. • Add the butter, milk and a generous pinch of salt. Mash until smooth and cover to keep warm.

Little cooks: Get those muscles working and help mash the veggies!