Preheat oven to 200⁰C. To roast lamb, place spices and half of the oil in a large bowl. Add lamb and toss to coat. Season to taste. Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning frequently, for 5 minutes or until lamb is browned all over. Transfer lamb to an oven tray and roast for 15 minutes for medium or until cooked to your liking. Rest for 7 minutes before slicing each rump in half, to serve.
Meanwhile, to make carrot & fetta salad, place vinegar, sugar and oil in a large bowl and whisk until sugar has dissolved. Add carrots, onions, mint and pumpkin seeds and toss gently to combine.
To serve, divide lamb with carrot mixture among four plates. Scatter carrot mixture with fetta.
Use a vegetable peeler or mandolin to peel your carrots into strips.
Substitute feta with soft goats cheese and pepitas with your favourites seeds or nuts. Even try a selection of the two.
If you are holding a dinner party, liven up your carrot salad by adding some peeled cucumber and some rose water and dried or fresh cherries, if in season.