Line an oven tray with baking paper. Place the lamb cutlets and dutch carrots on the tray and sprinkle with cumin, salt and pepper. Roast for 25-30 minutes.
To cook the corn cobs, place into a steamer for 15 minutes. Alternatively you can microwave them in a heat proof bowl, covered in cling wrap, 1 tbsp of water for 3-5 minutes.
Meanwhile place the beans and snow peas in a heat proof bowl and cover with boiling water. Allow to sit for 3-4 minutes and then drain and set aside.
Serve each plate with 3 lamb cutlets, 1 corn cob and a quarter of each of the vegetables. Serve with a generous dollop of beetroot dip. Enjoy!