Rosemary Roast Lamb & Dauphinoise Potatoes

In a baking dish, combine the light cooking cream, finely chopped garlic, chicken-style stock powder and a pinch of salt and pepper. Arrange the potato slices over the cream mixture so they sit flat. Gently shake the dish to cover the potato with the mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle shelf until the potato is softened, 15 minutes. Remove from the oven and carefully remove the foil. Return to the oven and bake until golden and the centre is easily pierced with a fork, 10 minutes.

While the potatoes are baking, lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Discard the fat from the pan.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

Use a sharp knife to make 8 slits across the lamb rump. Push the garlic slices and rosemary sprigs into the slits. Drizzle the garlic and rosemary with olive oil to prevent burning. Roast the lamb on the top shelf for 15-20 minutes for medium, or until cooked to your liking. Remove the tray from the oven and cover with foil to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

While the lamb is resting, trim the green beans and baby broccoli. Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans, baby broccoli and a splash of water and cook, tossing, until tender, 4-5 minutes. Season to taste.