English Lamb Roast & Peppercorn Sauce

While the lamb is cooking, pick the rosemary leaves and finely chop. Cut the potato into bite-sized chunks. Place the rosemary and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

While the potatoes are roasting, transfer the lamb, fat-side up, to a second lined oven tray. In a small bowl, combine Nan's special seasoning and a splash of water. Use the back of a spoon to spread the spice mixture over the lamb. Roast the lamb 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 lamb will keep cooking as it rests!

While the lamb is roasting, bring a medium saucepan of salted water to the boil. Cut the cauliflower into small florets. Cook the cauliflower in the boiling water until tender, 3-4 minutes. Meanwhile, combine half the cream and chicken-style stock powder in a medium bowl. Drain the cauliflower, then transfer to a baking dish and pour over the creamy sauce. Sprinkle over the shredded Cheddar cheese and bake on the top oven rack until golden and bubbling, 10-12 minutes.

While the cauliflower is baking, trim the ends of the asparagus. Finely chop the garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in a plastic bag using a rolling pin. Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the asparagus until softened, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season, transfer to a plate and cover to keep warm. Return the frying pan to a medium-low heat. Cook crushed peppercorns and remaining garlic, stirring, until fragrant, 30 seconds. Add remaining cream and a pinch of salt, stirring to combine. Simmer until slightly reduced, 1-2 minutes. Season to taste.