Lamb Rump with Potatoes and Baby Beets

Lamb

1. Place lamb in a shallow baking tray.
2. For the marinade, combine rosemary, garlic, lemon zest and olive oil.
3. Brush liberally over lamb and allow to marinate refrigerated.
4. Preheat oven to 230°Celsius.
5. Heat an oven tray in oven until hot.
6. Heat a wide, heavy based frying pan over high heat.
7. Brush lamb and olive oil and season with salt and black pepper.
8. Seal lamb in pan achieving good colour on all sides.
9. Place lamb on the hot oven tray and roast approximately 15 minutes or until medium.
10. Remove from oven and allow to rest for 5 minutes.

Potatoes

1. Preheat oven to 200° Celsius.
2. Slice potatoes into thirds.
3. Cut onions into wedges leaving root end in tact to hold segments together.
4. Place potatoes, onions, garlic and sprigs of thyme into a large bowl.
5. Toss together with a generous amount of olive oil.
6. Spread onto an oven tray that has been lined with baking (silicone) paper and season with salt and black pepper.
7. Roast until potatoes are golden and onions have begun to caramelise. (Be careful not to burn them.)

Beetroot

1. Place unpeeled whole beetroot in a large bowl with garlic and thyme.
2. Toss together with a generous amount of olive oil.
3. Spread onto an oven tray and season with salt and black pepper.
4. Cover with aluminium foil and roast until beets are cooked. (Knife when inserted should slide out easily.)
5. Allow to cool.
6. Peel and halve.

Salsa Verde

1. Finely chop the herbs, garlic, capers and anchovies and place in a bowl.
2. Whisking well, drizzle in the vinegar then the oil.
3. Flavour with mustard, salt and pepper.]
4. Cover and store in the refrigerator.

To Serve

1. Divide potatoes, onions and baby beets between plates (reheat briefly if necessary).
2. Carve lamb rumps into three slices and arrange on top of potatoes.
3. Drizzle over with a little hot jus and top with a spoonful of salsa verde.