Herby Lamb Rump & Garlic Aioli

• While lamb is cooking, halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down. Roast until just tender, 18-20 minutes. • Meanwhile, finely chop garlic. In a small microwave-safe bowl, add the butter and half the garlic. Microwave in 10 second bursts, until melted. Season, then set aside. • Lightly crush the semi-roasted potatoes on the tray, until 1cm-thick. Drizzle with melted garlic butter and sprinkle with shredded Cheddar cheese. Return to oven to roast until golden, 8-10 minutes.

• Transfer lamb, fat-side up, to a second lined oven tray. Use back of a spoon to spread spice mixture over the lamb. • 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, trim green beans. Halve any thicker stalks of baby broccoli (see ingredients) lengthways. • Slice lemon into wedges. • Wipe out the frying pan and return to mediumhigh heat. Toast slivered almonds, tossing until golden, 2-3 minutes.

• When the lamb is resting, return to medium-high heat with a drizzle of olive oil. Add green beans and baby broccoli and cook until tender, 4-5 minutes. • Add remaining garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice. Season to taste.