NZ Thyme Lamb Rump

While the lamb is cooking, slice the potatoes (unpeeled) as thinly as possible into round discs. Once the water is boiling, add the potato and cook until just tender, 4-5 minutes. Finely chop the garlic. Thinly slice the carrot into half-moons. Chop the broccoli into small florets and roughly chop the stalk. Pick and finely chop the thyme.

In a small baking dish, place the potato slices, 1/2 the garlic, longlife cream (see ingredients list), a pinch of salt and pepper and chicken stock. Gently toss to coat, then arrange the potatoes so they sit flat. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle shelf until the potatoes have softened, 15-20 minutes. After 15 minutes, remove the foil and return to the oven. Bake until golden and the centre can be easily pierced with a knife, 5-10 minutes.

Transfer the lamb, fat-side up, to a second oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb 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 resting, return the frying pan over a medium-high heat, add the butter with a drizzle of olive oil, thyme and remaining garlic to the pan. Cook until golden and fragrant, 1 minute. Season with a pinch of salt and cover and set aside in a small bowl.

Return the frying pan and return to a medium-high heat. Add the carrot, broccoli and a splash of water and cook, tossing, until tender, 4-5 minutes. Season with a pinch of salt and pepper. Set aside.