Pistachio-Crusted Lamb Rump

While the lamb is in the pan, trim the green tops from the baby carrots and scrub them clean (cut any thick carrots in half, lengthways). Pick and finely chop the rosemary leaves. On a second lined oven tray, place the carrot, 1/2 the rosemary and a generous drizzle of olive oil. Season, then toss to coat and arrange in a single layer. Roast until golden and tender, 20-25 minutes.

Using a rolling pin or base of a saucepan, finely crush the pistachios in their packet (or finely chop if you'd prefer). In a small bowl, combine the pistachios, remaining rosemary and a pinch of salt. Use the back of a spoon to spread the Dijon mustard over the lamb. Press the pistachio mixture over all sides of 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 for 10 minutes.

TIP: The meat will keep cooking as it rests!

While the lamb is roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Trim the baby broccoli and slice any thicker stems in half lengthways. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. In the last 6-8 minutes of cook time, place a steamer basket or colander on top and add the baby broccoli. Cover and steam until tender. Transfer the steamed broccoli to a bowl. Season, then set aside. Drain the potato and return to the saucepan. Add the butter, milk and salt. Mash until smooth. Cover to keep warm.

While the lamb is resting, wipe out the frying pan, then return to a medium heat with a drizzle of olive oil. Cook the onion chutney, the water and a pinch of salt, stirring, until heated through, 2 minutes. Add the lamb resting juices, stirring to combine.