• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. TIP: The meat will keep cooking as it rests! TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: Use two oven trays if necessary.

• While the lamb is searing, cut potato into bite-sized chunks. • Place on a second lined oven tray. Sprinkle with lemon pepper seasoning, drizzle with olive oil, and toss to coat. Roast until tender, 25-30 minutes.

• While the lamb is resting, roughly chop tomato and cucumber. • In a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar and olive oil. • Crumble fetta cubes through the salad. Season to taste.

• Slice lamb. • Divide rustic roast lamb, potato chunks and fetta garden salad between plates. • Top lamb with mint sauce. Enjoy!