Tender Lamb Rump & Roast Beetroot Salad

• Meanwhile, cut beetroot into small chunks. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Use the back of a spoon to spread seasoning mixture over the lamb. • Transfer lamb to a second lined oven tray and roast for 15-20 minutes for medium, or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While the lamb is roasting, thinly slice onion. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.

• Add baby spinach leaves, caramelised onion and a drizzle of white wine vinegar and olive oil to the tray of roasted veggies. Toss to combine. Season to taste.