• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season all over with salt and pepper. 
• Place a large frying pan over medium heat. Add lamb, fat-side down and cook undisturbed until golden, 10-12 minutes. Increase heat to high and sear on all sides for 30 seconds. 
• Transfer lamb, fat-side up, to a lined oven tray and roast for 15-20 minutes for medium, or until cooked to your liking.  Remove from oven and rest for  10 minutes. 

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

• Meanwhile, boil the kettle. 
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Peel potato and carrot and cut into large chunks. 
• Trim green beans.
• Cook potato and carrot in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. 

TIP: Save time and get more fibre by leaving the veggies unpeeled.

• When potato and carrot have 5 minutes remaining, place green beans in a colander or steamer basket over saucepan. Cover and steam until tender.
• Remove beans, season with salt and cover to keep warm. 
• Drain potato and carrot, then return to saucepan. Add Dijon mustard, Parmesan cheese, the milk, a drizzle of olive oil and season with salt. Mash until smooth. 

• In a medium heatproof bowl, whisk gravy granules and the boiling water  (see ingredients) until smooth, 1 minute. Season to taste with pepper.
• Slice lamb.
• Divide roast lamb, cheesy Dijon veggie mash and green beans between plates.
• Spoon over gravy to serve. Enjoy!