Pistachio-Crusted Lamb Rump for Dinner

While lamb is in the pan, trim green tops from baby carrots and scrub them clean (cut any thick carrots in half, lengthways). Pick and finely chop herbs. On a second lined oven tray, place carrot and 1/2 the herbs. Drizzle generously with 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, finely crush pistachios in their packet (or use a mortar and pestle). In a small bowl, combine pistachios, remaining herbs and a pinch of salt. Use the back of a spoon to spread Dijon mustard over lamb. Press pistachio-herb mixture over all sides of lamb. Roast for 15-20 minutes for medium or until cooked to your liking. Set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

While lamb is roasting, bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. Trim baby broccoli and slice any thicker stems in half, lengthways. Cook 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, then add baby broccoli. Cover and steam until tender. Transfer steamed baby broccoli to a bowl and cover to keep warm. Season, then set aside. Drain potato and return to saucepan. Add the butter, milk and the salt. Mash until smooth. Cover to keep warm.

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