Vegetables: Preheat the oven to 200C fan bake and line a large baking tray. Slice the ends off the baby carrots. Chop 1 red onion into quarters. Remove the skins off 1/4 pumpkin and dice into chunks. Slice 1 kumara into chunks. Add the veggies to the tray, drizzle with 2 tsp olive oil and season with 1 tsp salt, 1 tsp pepper, 1 tsp cumin seeds and 1 tsp oregano. Bake for 25-30 minutes, flipping halfway, until golden & crunchy.
Lamb: Pat lamb rump dry and season with 1 tsp salt, 1 tsp pepper and set aside while you heat the pan. Heat a large pan to medium-high heat and add 1 tsp canola oil. Add the rump, fat side down, and cook for 5 minutes. Flip and cook for a further 5 minutes. Continue flipping and cooking for 3-4 minutes until the inside reaches 54C, or if you don't have a thermometer, carefully slice a little wedge into the meat to see the colour (it should be light pink). Remove and let rest for 2 minutes.
Salsa: Dice 1 small cucumber and 1/2 cup green olives and add to a bowl. Add a handful of torn mint leaves, 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp sugar, juice of 1 lemon and 1/2 tsp runny honey. Mix together and set aside.
Plate up: Plate roast vegetables and top with sliced lamb and salsa.