Potatoes: Bring a large pot of water to a boil. Peel and chop 3 large potatoes into 3cm cubes. Add to the water and par-cook for 7 minutes.

Vegetables: Preheat the oven to 200C fan bake and line a large baking tray. Dice 1 eggplant and 1 carrot into 2cm cubes and lay on the baking tray. Drizzle 2 tsp olive oil, 1 tsp salt and 1 tsp pepper and toss together. Grab another smaller baking tray and pour in 4 tsp olive oil. Place both trays in the oven (the oil tray is for the potatoes, this needs to get nice and hot before you pop the potatoes in). Cook the vegetables for 18-20 minutes, flipping halfway. Once the halfway point has been reached, push the vegetables aside so you can fit the lamb in the tray.

Finish potatoes: Once the potatoes have boiled for 7 minutes, drain the water and add 3 tbs flour into the pot. Pop the lid on and roughly shake the potatoes around, keeping the lid on tightly, until the potatoes are all covered in the flour. Gently place the potatoes into the hot oil tray, season with 1 tsp salt & 1 tsp pepper, and cook for 20 minutes, flipping halfway, until crispy. (if the vegetables are nearly finished but the potatoes still need to cook further, place the vegetable tray underneath the potato tray to ensure they don't burn, or remove the vegetables from the oven).

Lamb: Season the lamb rump with 1 tsp salt and 1 tsp pepper. Heat a pan to medium-high heat and add 1 tsp olive oil. Sear the lamb rump for 3 minutes per side, then pop in the oven to finish cooking for 10 minutes.

Chimichurri: Roughly chop 1 cup coriander and add to a bowl with 4 tsp olive oil, 1 tsp red wine vinegar and 1 tsp sugar. Taste and adjust seasoning if needed.

Finish off: Let the lamb rest for 2-3 minutes before slicing. Plate up the roast veg & potatoes, top with sliced lamb and chimichurri.