Double Sticky Apricot-Glazed Lamb Rump

• While the lamb is cooking, cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Custom Recipe: Spread over two oven trays if your trays are getting crowded.

• While the lamb is roasting, finely chop garlic and parsley. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add avocado and mixed salad leaves to the dressing. Toss to coat and set aside.

• While the lamb is resting, combine apricot sauce (see ingredients), vegetable stock powder (see ingredients) and a dash of water in a small bowl. • Return the frying pan to medium heat. Cook garlic and parsley until fragrant, 1 minute. • Add apricot glaze and the butter, then cook until heated through and slightly reduced, 1 minute. Stir through any lamb resting juices until combined.