Lamb Rump & Creamy Mustard Sauce

While the lamb is cooking, peel the potato and cut into 2cm chunks. Trim the green beans. Cut the carrot (unpeeled) into batons. Finely chop the garlic (or use a garlic press). Transfer the lamb, fat-side up, to a second oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and return to the saucepan. Add the butter, milk and salt to the saucepan. Season with a pinch of pepper. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potatoes are cooking, return the frying pan to a medium-high heat. Add the green beans, carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Set aside and cover to keep warm.

TIP: Don't wash out the frying pan as it will add lots of flavour. While the lamb is resting, return the frying pan to a medium heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the light thickened cream, wholegrain mustard (see ingredients) and honey. TIP: Add a little less mustard if you're not a fan of the flavour. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.