1. Take 2 whole boneless lamb chump roasts and rub with grated rind of 1 orange and pepper.Heat a large frying pan and grease with oil. Add lamb and brown on each side on medium/high heat.
Reduce to medium/low, cover and cook for 20 minutes, turning meat once.

2. In a bowl, mix 1/2 cup of orange juice with 1 teaspoon dry mustard, 1 tablespoon honey and 2 tablespoonsmint sauce. Pour over lamb and cook for a further 15 minutes, turning lamb occasionally.

3. During this last 15 minutes, cook pumpkin cubes and asparagus in separate pans of boiling water.

4. Remove lamb and skim pan juices. Slice lamb onto hot plates, spoon on pan juices and serve with vegetables.