Method

• 1.
  Preheat the oven to 200°C.
• 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.
• 3.
  Meanwhile, steam the broccoli, covered, over a saucepan of boiling water for about 4 minutes or until cooked but still bright green.
• 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.