Easter Rosemary-Garlic Lamb & Dauphinoise Potatoes

In a baking dish, place the potato slices, finely chopped garlic, longlife cream (see ingredients), milk, and chicken-style stock powder, then season with salt and pepper. Toss to coat, then flatten the potatoes. Top with the grated Parmesan cheese. Cover the dish with foil, then bake until the potatoes have softened, 40 minutes. After 40 minutes, remove the foil and return the baking dish to the oven. Bake until the top is golden and the centre can be easily pierced with a knife, 10 minutes.

Arrange the baby rainbow carrots on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 15-20 minutes.

When the potatoes have 15 minutes cook time remaining, pat the lamb shortloin dry with paper towel, then season with salt and pepper on both sides. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. In the last minute of cook time, add the butter, crushed garlic and whole rosemary stick to the pan, turning to coat the lamb. Transfer to a bowl with the garlic and rosemary butter to rest for 3-4 minutes.

While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the green beans with a splash of water, tossing, until tender, 4-5 minutes. Season to taste.