Take the veal rump steaks out of the fridge in good time so that they can come to room temperature.

Put the rosemary, 1 clove of garlic, butter, a little salt and pepper in a bowl and mix with a fork. Place on cling film, form into a roll and chill until ready to use. 

Peel the sweet potatoes and cut into approx. 2 cm cubes. Mix in a bowl with the cumin, paprika powder, 1/2 teaspoon of salt and 2 tablespoons of oil. 

Mix 3 tablespoons of oil with 1 clove of garlic, the thyme leaves and the lemon zest. Cut off the stalks and hard tops of the courgettes, then cut lengthwise into 5 mm thick slices. Brush the courgette slices with the seasoning oil and sprinkle with very little salt. As soon as the slices are soft enough, pull them onto skewers like an accordion.

Prepare the grill for direct and indirect heat. Heat 1 tablespoon of oil in a grill pan over direct heat, then grill the sweet potato cubes for about 15 minutes until crisp, turning occasionally. Then pull to the edges and keep warm.

Grill the courgette skewers over direct heat on both sides for approx. 1 minute until tender toasty aromas have formed, then pull to the edges.

Brush the veal rump steaks with 2 tablespoons of oil. Grill over direct heat for approx. 2 minutes on both sides until a nice branding has formed. Then place in the indirect area. Close the lid and leave the steaks to cook until the core temperature reaches 56°C (133°F). Then salt to taste. 

To serve, slice the herb butter. Arrange the sweet potato cubes and 1 courgette skewer on each plate. Cut the steaks into slices of approx. 2 cm thick. Arrange on the plates and top each with 1 slice of rosemary butter. Serve immediately with the remaining rosemary butter.