Lamb Rump with Za'atar Roasted Carrots and Yoghurt Dressing

Ingredients

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Method

1. Preheat the oven to 200°C fan-forced. Line 2 oven tray with baking paper.
2. Place carrots and chickpeas on one tray, drizzle with 2 tbs olive oil and scatter with za’atar. Toss to coat.
3. Roast for 20–25 minutes until golden and tender. Loosely cover with foil to rest.
4. Heat remaining oil in a frying pan over high heat. Season lamb and cook, turning often, for 6 minutes or until browned all over.
5. Place in second tray and roast for 12–15 minutes for medium rare. Cover loosely with foil and rest for 5 minutes.
6. For dressing, combine ingredients in a bowl, season and refrigerate until required.
7. Place the butter into a small frying pan over a low–medium heat, add the pine nuts and cook, swirling pan occasionally, for 2–3 minutes or until butter and pine nuts are lightly browned. Remove from heat and stir in lemon juice.
8. Slice lamb and place it on a warm platter with the carrot and chickpea mixture. Spoon the warm butter and pine nut mixture over, scatter with extra za’atar, parsley and mint leaves and drizzle with extra olive oil.