Prosciutto-Wrapped Lamb & Parmesan Mash

While the carrots are roasting, bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter, milk, grated Parmesan cheese and a generous pinch of salt, then mash until smooth. Cover to keep warm.

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

While the potato is cooking, lay 2-3 slices of prosciutto, slightly overlapping on their long sides, on a second lined oven tray. Place one piece of lamb shortloin across the prosciutto. Wrap the prosciutto around the lamb and place seam-side down on the oven tray. Repeat with the remaining lamb and prosciutto. When the carrots have 10 minutes cook time remaining, roast the lamb for 7-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

While the lamb is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 4-5 minutes. Add the garlic and flaked almonds and cook, stirring, until fragrant, 1 minute. Transfer to the serving plates.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

Lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Wipe out the frying pan, then return to a medium heat, add the crushed peppercorns, Hollandaise and a splash of water and cook until fragrant and thickened slightly, 1 minute.