Butterflied Lamb with Garlic Roast Potatoes and Cauliflower Broccoli Cheese

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Line an oven tray with baking paper.
2. Add potatoes to pot of boiling water. Return to boil and cook for 6 minutes. Add garlic cloves and cook a further 2 minutes. Drain and place on prepared tray. Toss with a drizzle of olive oil and first measure of seasoning. Roast for 20–25 minutes, until potatoes are golden and crunchy.
3. Place broccoli and cauliflower in a large heat-proof bowl, cover with boiling water and leave for 5 minutes, drain and place into a medium baking dish (about 20 x 27cm).
4. Prepare sauce. Melt butter in a small pot on low heat, then add flour and cook for 1 minute whisking constantly. Add milk, a little at a time, while stirring constantly. Add mustard and salt and simmer, stirring often, for about 5 minutes or until smooth and thickened.
5. Pour sauce over broccoli and cauliflower and top with cheese. Bake for about 15 minutes until cheese is melted and golden. Rub lamb with a drizzle of olive oil, season with salt and second measure of roast spice seasoning.
6. Heat a fry-pan on high heat and sear lamb for 1 minute each side. When potatoes have 7 minutes cook time left, place lamb on same tray and cook for 7–8 minutes for mediumrare (depending on thickness), or until cooked to your liking. Cover to rest for a few minutes, then slice.
7. Divide garlic roast potatoes, cauliflower broccoli cheese and sliced lamb between plates.