Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

• Meanwhile, in a medium bowl, combine light cooking cream, finely chopped garlic, chicken-style stock powder 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 shaved Parmesan cheese. Season with pepper. • 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.

• Meanwhile, lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over, then place, fat-side down, in a large frying pan. • Place pan over medium heat and cook 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 8 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 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 green beans and pea pods. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans and pea pods with a splash of water, tossing, until tender, 4-5 minutes. • Season to taste.