Tender Rump & Perky Quinoa

Pat the lamb dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, cook the lamb for 7-9 minutes, shifting and turning as it colours, until browned all over and cooked through to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the Lamb Rub and a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing, reserving any pan juices for serving. When the roast is ready, add the crispy kale to the cooked quinoa. Crumble in ¾ of the drained feta, squeeze over the juice of 2 lemon wedges, and toss to combine.