Rustic Roast Lamb & Thyme Brussels Sprouts for Dinner

• Meanwhile, pick thyme leaves. Finely chop garlic. 
Thinly slice Brussels sprouts. Trim green tops from 
Dutch carrots, then scrub them clean.  
• Cut each potato in half lengthways. 
• Place 1 potato half flat-side down on a board 
between two wooden spoon handles (or 
chopsticks). 
• Thinly slice potato without cutting all the way 
through. Repeat with the remaining potato halves.

• Place hasselback potato, flat side down, on a lined 
oven tray.
• Drizzle with olive oil, season with salt and pepper, 
then toss to coat. 
• Roast until tender, 30-35 minutes.  

• Increase frying pan heat to high and sear lamb 
rump on all sides for 30 seconds. 
• Place carrots on a second lined oven tray. Drizzle 
with olive oil, season with salt and pepper and toss 
to coat. 
• Transfer lamb, fat-side up, to the tray with carrots. 
• Roast for 15-20 minutes for medium or until cooked 
to your liking. Remove from oven and rest for  
10 minutes.
• Transfer carrots to serving plates and cover to 
keep warm.  
TIP: The meat will keep cooking as it rests! 

• While the lamb is resting, wipe out the frying pan 
and return to medium-high heat with a drizzle of 
olive oil and the butter. 
• Add Brussels sprouts and thyme and cook, tossing 
until tender, 2-3 minutes. 
• Add garlic and a pinch of sea salt flakes and cook 
until fragrant, 1 minute.