Herby Lamb Rump & Balsamic Potatoes

• While the lamb is cooking, in a small bowl, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Transfer lamb, fat-side up, to a lined oven tray. Spoon over seasoning mixture and roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• Meanwhile, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Transfer to a serving plate.

• Meanwhile, trim baby cauliflower (halve any thick stalks lengthways). Trim green beans. Finely chop garlic. Roughly chop roasted almonds. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Boil the kettle.

• While the lamb is resting, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, baby cauliflower and green beans until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste and transfer to a serving bowl. • In a medium bowl, combine peppercorns, gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.