Roast Lamb with Garlic Roasties and Cheesy Veggies

Steps

1. Preheat oven to 220°C. Bring a full kettle to boil. Line an oven tray with baking paper. Dice potatoes 2cm and separate garlic cloves (leaving skin on). Place potatoes in a pot with salt and cover in cold water. Bring to the boil, reduce to a simmer and cook for 8 minutes, then add garlic cloves, cook a further 2 minutes.
2. Drain potatoes, place on prepared tray and drizzle with oil. Roast for about 20 minutes, until golden. Cut broccoli and cauliflower into florets and place in a large, heat-proof bowl. Cover with boiling water and leave to cook for 5 minutes, then drain and place into a medium baking dish.
3. While veggies are cooking, melt butter in a small pot on low heat, then add flour and cook for 1 minute, stirring constantly with a whisk. Gradually add milk, still stirring. Add mustard and salt and simmer, stirring occasionally, for about 5 minutes, or until smooth and thickened.
4. Pour white sauce over veggies and 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. Pat lamb dry and season. Cook lamb for 1 minute each side, then remove from pan. Finely chop rosemary for lamb.
5. When potatoes have 5 minutes cook time remaining, place lamb on same tray (push potatoes aside). Sprinkle both with rosemary and roast lamb spice. Roast for about 3 minutes for medium (depending on thickness), or until cooked to your liking. Remove from oven and cover lamb to rest for at least 2 minutes.
6. To serve, divide garlic roasties between plates (squeezing out the sweet flesh from garlic cloves), with cheesy veggies and sliced lamb.