Easter Rosemary & Garlic Lamb with Dauphinoise Potatoes

In a small baking dish, place the potato slices, finely chopped garlic, pure cream (see ingredients list), milk, a pinch of salt and pepper and the chicken stock. Gently toss to coat, then arrange the potato slices so they sit flat. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle oven rack until the potato has softened, 40 minutes. Remove the foil, then return to the oven and bake until golden and the centre can be easily pierced with a knife, a further 10 minutes.

While the potato is baking, 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 medium frying pan. Place the pan over a medium heat and cook until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Remove the fat from the pan. TIP: Starting the lamb in a cold pan helps the fat melt without burning.

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. Arrange the baby rainbow carrots around the lamb, drizzle with olive oil and season with salt and pepper. Roast the lamb and carrots on the top oven rack for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the lamb is resting, trim the green beans. Wash the frying pan and return to a medium-high heat. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season with a pinch of salt and pepper.