• Preheat to oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to combine. Roast until lightly golden and tender, 20-25 minutes. • Meanwhile, zest lemon to get a generous pinch and slice into wedges. Crush black peppercorns using a pestle and mortar, or in their sachet using a rolling pin. • When the potatoes have finished roasting, add lemon zest, a squeeze of lemon juice and crushed peppercorns to the tray, tossing potatoes to coat.

• Meanwhile, trim green beans. Roughly chop silverbeet. Finely chop garlic. • In a small bowl, combine the honey, wholegrain mustard, a splash of water and a pinch of salt and pepper.

• Pat lamb backstrap dry with a paper towel and season on both sides. • Heat a large frying pan over high heat, add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add silverbeet and garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste. Transfer to serving plates.

• Return frying pan to low heat. • Add the honey mustard glaze and any lamb resting juices and cook, stirring, until bubbling, 30 seconds.

• Slice lamb. • Divide lamb and lemon pepper potatoes between the plates with the garlicky greens. Spoon honey mustard glaze over lamb. • Serve with horseradish sauce and remaining lemon wedges. Enjoy!