Peppered Lamb Rump & Dauphinoise Potatoes for Dinner

• 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, chicken stock, 
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 potatoes are 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, tossing, until 
tender, 5-6 minutes. Add the remaining garlic
and cook until fragrant, 1 minute. Season 
to taste.