Rosemary Roast Lamb & Dauphinoise Potatoes

• In a baking dish, combine light cooking cream, finely chopped garlic, chicken-style stock powder and a pinch of salt and pepper. • Arrange potato slices over cream mixture so they sit flat. Gently shake the dish to cover potato with cream mixture. Sprinkle with grated Parmesan cheese. Season with pepper. • Cover with foil, then bake on the middle shelf until potato is softened, 15 minutes. • Remove from oven. Carefully remove foil. Bake until the top is golden and the centre is easily pierced with a fork, a further 10 minutes.

• While the potatoes are baking, lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over with salt and pepper, then place, fat-side down, in a large frying pan. • Heat frying pan to medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high. Sear lamb on all sides for 30 seconds. Transfer lamb, fat-side up, to a lined oven tray. Discard fat from frying pan.

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

• Use a sharp knife to make eight slits across the lamb. Push garlic slices and rosemary sprigs into the slits. Drizzle garlic and rosemary with olive oil to prevent burning. • Roast lamb on top shelf for 15-20 minutes for medium, or until cooked to your liking. • Remove tray from oven, then cover with foil to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• While the lamb is resting, trim sugar snap peas and baby broccoli. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli with a splash of water until slightly tender, 2-3 minutes. Add snap peas and cook until tender, 2-3 minutes. Season to taste.