Chimichurri Seared Lamb & Smashed Chat Potatoes

While the potatoes are cooking, lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a second lined oven tray.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

In a small bowl, combine the remaining garlic and a drizzle of olive oil and season. Spoon the garlic oil over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest.

TIP: The meat will keep cooking as it rests!

While the lamb is roasting, slice the zucchini into rounds. Roughly chop the parsley. Wipe out the frying pan and return to a medium-high heat. Cook the zucchini until tender, 4-5 minutes. Transfer to a medium bowl. Add the parsley, semi-dried tomatoes, fetta cubes, green olives and a drizzle of white wine vinegar. Season.

Roughly chop the walnuts. Thinly slice the pear. In a second medium bowl, combine the walnuts, pear, rocket leaves and shaved Parmesan cheese. Drizzle with olive oil and the balsamic glaze. Toss to combine. Season.