Lamb Rump & Baby Potato Dauphinoise

• Meanwhile, trim green beans. Thinly slice onion (see ingredients). Pick thyme leaves. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper and place, fat-side down, in a large frying pan (no need for oil!). • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning

• Arrange sliced potatoes and garlic standing upright in a small baking dish (they should fit snugly so they stay upright). Season with salt and pepper. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle with thyme and cover with foil. Bake until potatoes have softened, 14-16 minutes. • Remove foil, then return potatoes to oven. Bake until golden and the potatoes can be easily pierced with a fork, 10-12 minutes.

• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• Meanwhile, wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-6 minutes. Transfer to a large bowl and allow to cool slightly. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 4-5 minutes. Remove pan from heat, then stir in red wine jus and a splash of water.