Roasted garlic mushroom, pumpkin and lamb salad

1. Preheat oven to 200°C (180°C fan forced). Place lamb on a plate, drizzle with half the oil and season well. Place in a roasting dish.
2. Toss mushrooms with garlic and remaining oil and add to roasting dish. Place pumpkin and beetroot in a bowl and toss with remaining oil and thyme leaves. Scatter around lamb and mushrooms and roast for 25-30 minutes for medium. Rest lamb, covered loosely with foil on a clean plate.
3. Place quinoa in a sieve and rinse under cold running water. Tip into a small saucepan with 1 cup water, bring to the boil, cover and simmer for 15 minutes until grains start to open up. Remove from heat and allow to sit, covered for another five minutes.
4. Slice rested lamb thinly and assemble salad. Drizzle with vinegar and oil, to serve.

1. The lamb mini rump roast is the perfect size for 2, but if you're cooking for four, just double the recipe!
2. Cut the root vegetables to a similar size so they cook evenly
3. Try putting the bocconcini into the pan on top of the mushrooms for the last 10 minutes of cooking to soften up if you like melted cheese.

Switch to make:  Roast garlic lamb with tarragon and green bean potato salad

Use garlic and oil to dress lamb and 300g halved baby potatoes and roast as per step 2. Blanch 150g green beans. Chop 1 tbsp tarragon leaves and mix roast potatoes with tarragon, blanched beans and 1 tablespoon whole egg mayonnaise. Slice rested lamb and serve with salad.