Lamb Rump with Garlic Roasties and Cauliflower Broccoli Cheese

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using).
2. Place potatoes and salt in a large pot and cover with cold water. Bring to the boil then cook for 8 minutes. Add garlic cloves and cook a further 2 minutes. Drain well and place on prepared tray. Toss with oil and season with salt and pepper. Roast for about 20 minutes, until tender and golden.
3. Place broccoli and cauliflower in a large, heat-proof bowl. Cover with boiling water and leave to cook for 5 minutes, drain and place into a medium baking dish. While vegetables are cooking, prepare the cheese sauce.
4. Melt butter in a small pot on low heat, add flour and cook for 1 minute, stirring constantly with a whisk. Add milk gradually, whilst stirring constantly. Add mustard and salt and cook for about 5 minutes, stirring, until smooth and thickened.
5. Pour white sauce over broccoli and cauliflower then top with cheese. Bake for about 15 minutes, until cheese is melted and golden. Heat a drizzle of oil in a large fry-pan on medium-high heat.
6. Pat lamb dry with paper towels, season with salt and pepper and coat in rosemary. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes, before slicing thickly against the grain.
7. divide garlic roasties between plates (squeeze out the sweet flesh from the roasted garlic cloves too, discarding skin). Serve broccoli cauliflower cheese and slices of lamb on the side.