Lamb Shoulder & Mint Sauce

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. Peel the garlic. • Add potato and garlic cloves to the boiling water, over high heat, and cook until easily pierced with a fork, 10-15 minutes. Drain, then transfer to a plate and cover to keep warm.

• While the potato is cooking, cut cauliflower into small florets. Trim ends of asparagus. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around the edges, 20-25 minutes. • In a medium bowl, combine asparagus and a drizzle of olive oil. Season with salt and pepper. • In the last 5-8 minutes of cook time, add the asparagus to the tray, toss to combine and continue roasting until tender.

• While the cauliflower is roasting, thinly slice leek. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.

• Return potato to the saucepan of leek, then add grated Parmesan cheese, the butter, milk and a pinch of salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!