Pistachio-Crusted Lamb Rump

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

Using a rolling pin, finely crush the pistachios (or use a mortar and pestle). In a small bowl, combine the pistachios and the remaining rosemary, then season with salt. Use the back of a spoon to spread the Dijon mustard all over the lamb. Press the pistachio mix over all sides of the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. When the lamb is done, remove from the oven to rest. 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 2cm chunks. Trim the baby broccoli and slice any thicker stems in half length- ways. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. In the last 6-8 minutes of cook time, place a steamer basket or colander over the potato. Add the baby broccoli, cover with a lid and steam until softened. Set the baby broccoli aside. Drain the potato and return to the saucepan with the butter, milk and salt. Mash with a potato masher or fork until smooth. Cover to keep warm.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion chutney and water, then season with salt and cook until heated through, 2 minutes. Add the lamb resting juices and stir to combine.