Prep time: 20 mins
Cook time: 25 mins
Serves: 6

INGREDIENTS:

3 lamb rumps (cap off)

Chermoula paste:
1 small onion, peeled and diced
2 cloves garlic, peeled and crushed
2 tsp ground coriander
2 tsp ground cumin
2 tsp tumeric
1 tbsp honey
1 small chili, diced
Juice of 1 lemon
1 tbsp olive oil
1 tsp salt

Hassle-back beetroot:
6 medium beetroot
1 red onion, peeled and sliced
400 ml vegetable stock
1 tbsp cooking oil
2 sticks rosemary

METHOD:
Combine all the chermoula ingredients in a bowl and combine. Add in the lamb rumps, covering then well with the wet rub. Cover and leave in the fridge for a couple of hours.

Preheat oven to 200 degrees fan bake. Peel the beetroot, cut into quarters length-ways. Then, cut a series of thin cuts across the beetroot 3/4 of the way through. Carefully place the beetroot into a 230mm x 200mm roasting tray and cover 3/4 of the way up with the vegetable stock, along with the onions.
Finally, pull the leaves off the rosemary, dropping them in over the beetroot. Drizzle the olive oil over the top and place into the oven uncovered. Cook for 30 minutes before checking.  
You may require a touch more stock to complete cooking.
Once the beetroot is tender, remove and allow it to sit in the reduced stock.
Preheat a BBQ or fry pan and sear the lamb on each side quickly before placing it in the oven. Cook for 20 minutes and remove, allowing it to rest. Slice length-ways and serve in a dish alongside the hassle-back beetroot and a crispy green salad.