Seared lamb loin chops with roasted vegetable salad and garlic dressing

Preheat oven to 180°C.

Add prepared kumara into large baking tray, drizzle with olive oil and season with salt and pepper.

Toss to combine, then roast for 10 minutes, before turning, then roasting for another 10 minutes.

Add the broccoli, red onion and capsicum to the dish and roast a further 10-20 minutes until the red onion and capsicum is cooked, and the broccoli slightly crispy.

Combine the roasted vegetables in a serving bowl or dish, add the toasted pine nuts, dried cranberries and crumbled feta and stir gently to combine.

To make the creamy garlic dressing, combine the garlic aioli, lemon juice and chopped parsley in a bowl or jar.

Prepare the lamb by patting the meat dry with paper towels, and brush with oil before seasoning well with coarse ground salt and pepper.

Heat your BBQ or cast-iron skillet for high-temperature direct grilling.

Once the BBQ/pan is up to high heat, add a small amount of oil, then add rosemary to the skillet and bruise the herb with a wooden spoon or similar - this helps drive the flavours out of the herb into the oil.

Place the lamb on the cooking surface, pressing down to help form a crust over the entire surface of the meat and sear for 3 minutes before turning and repeating on the other side.

Test for doneness and if chops aren’t at the optimal temperature of 54°c (130°F), continue to cook, flipping the loin chops every 30 seconds, testing for doneness after each cycle.

Once the lamb is cooked to your likeness, set it aside to rest for 5 minutes, pouring any rosemary pan juices over the lamb. Note that carryover cooking (the lamb continuing to cook after removal from the grill) will add around 5 or more degrees to the internal temp.

Once rested, serve with the roasted vegetable salad drizzled with a generous amount of the creamy garlic dressing.