Mini lamb roasts and broccoli with orange dressing

• Ingredients
• Nutrition

•  2 lean boneless lamb mini roasts (about 400g each)
•  1 tablespoon olive oil
•  2 teaspoons ground cumin
•  3 small heads broccoli (about 350g each), cut into florets
•  1/2 cup (125ml) orange juice (from about 2 oranges)
•  1/3 cup mint leaves
•  1/3 cup toasted pepitas*
• 
  
• Step 1
  Preheat the oven to 200°C.
• Step 2
  Place the mini lamb roasts on a rack over a roasting tray and rub each with 1 teaspoon of olive oil and 1 teaspoon of ground cumin. Roast in the oven for 15 minutes, then increase heat to 220°C and roast for a further 10 minutes until medium-rare. Rest the lamb for 5 minutes, then slice.
• Step 3
  Meanwhile, steam the broccoli, covered, over a saucepan of boiling water for about 4 minutes or until cooked but still bright green.
• Step 4
  Combine the orange juice with the remaining 1/2 tablespoon olive oil. Toss the broccoli in a bowl with the mint and half the orange dressing. Sprinkle over the pepitas. Pour remaining dressing over the lamb and serve with broccoli.