Rosemary Garlic Lamb & Mint Sauce

While the potatoes are cooking, 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 a 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 rump on all sides for 30 seconds.

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

While the lamb is cooking, cut the corn cob in half. Chop the parsley and add it to the butter. Season and mash to combine. When the potatoes are tender, drain, then place on a lined oven tray, skinside up, with the corn cobs. Crush each potato with the base of a bowl until roughly 1cm thick. Sprinkle with the grated Parmesan cheese, drizzle with olive oil and season. Bake until golden, 20-25 minutes.

While the potatoes are roasting, cut 1/2 the garlic cloves into 4 slices. Cut the rosemary into 2cm sprigs. Use a small, sharp knife to make 8 slits all over the lamb rump and push the garlic slices and rosemary sprigs into the slits. Drizzle the rosemary and garlic with olive oil to prevent burning. Transfer the lamb, fat-side up, to a second lined oven tray. Season and roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

When the lamb is resting, trim the green beans. Roughly chop the silverbeet. Finely chop the remaining garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the silverbeet, garlic and the honey. Cook until fragrant, 2 minutes.