Luxe Lamb Rump & Dauphinoise Potatoes

• Meanwhile, boil the kettle. 
• Half-fill a large saucepan with boiling water. 
• Cut potato into 0.5cm-thick rounds. 
• Finely chop garlic.
• Cook potato in the boiling water, over high heat, 
until just tender, 4-6 minutes. Drain potato.
• Meanwhile, in a small bowl, combine light cooking 
cream, Dijon mustard, stock concentrate, half the 
garlic and a pinch of salt and pepper.

• In a baking dish, arrange potato slices so they sit 
flat. Pour over cream mixture, then gently shake 
the dish to coat potato. 
• Sprinkle with Parmesan cheese.
• Cover with foil. Bake until potato has softened, 
14-16 minutes.
• Remove foil, then return potato to oven. Bake until 
golden and the centre can be easily pierced with a 
fork, 10-12 minutes.  

• While dauphinoise is baking, trim baby broccoli and 
halve any thicker stalks lengthways. 
• Thinly slice zucchini into sticks. 

• While lamb is resting, wipe out frying pan and return 
to medium-high heat, with a drizzle of olive oil.
• Cook baby broccoli and zucchini, until tender,  
5-6 minutes. Add the remaining garlic and cook 
until fragrant, 1 minute. Season to taste with salt 
and pepper.