Dijon and Herb Crusted Mini Lamb Roast with Smashed Potatoes, Green Beans and Cherry Tomatoes

Preheat oven to 180C. Peel and mince garlic. Pick thyme and parsley leaves, discard stems. Reserve 1tsp of mustard. Combine remaining Dijon mustard, thyme and half the garlic. Pat dry the lamb and place on baking tray. Coat lamb in mustard and season with salt and pepper. Bake for 45-50 minutes. Remove from the oven and rest for 5 minutes before slicing.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Pierce the chat potatoes and microwave on high for 4 minutes. Place the potatoes on a lined baking tray and use a potato masher or the bottom of a mug to smash the potatoes flat. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30 minutes or until crispy and golden.

Tip! If you don't have a microwave, boil the potatoes in a pot for 10 minutes.

Trim green beans and cut cherry tomatoes in half. Place on a lined baking tray (if there is space they can go next to the lamb) and drizzle with olive oil and season with salt and pepper. Bake in the oven for 20 minutes, until the tomatoes are soft.

To a small frying pan over a medium heat add a drizzle of olive oil. Add the remaining minced garlic and fry for 30 seconds, until fragrant. Add butter to the garlic and melt in the pan. Don't allow the butter to bubble. Add remaining Dijon mustard, stir and remove from the heat. Add the chopped parsley.

Divide sliced lamb, smashed potatoes and veg between plates. Add a dollop of sauce and enjoy!

Preheat oven to 180C. Peel and mince garlic. Pick thyme and parsley leaves, discard stems. Reserve 2tsp of mustard. Combine remaining Dijon mustard, thyme and half the garlic. Pat dry the lamb and place on baking tray. Coat lamb in mustard and season with salt and pepper. Bake for 40-45 minutes. Remove from the oven and rest for 5 minutes before slicing.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Pierce the chat potatoes and microwave on high for 4 minutes. Place the potatoes on a lined baking tray and use a potato masher or the bottom of a mug to smash the potatoes flat. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30 minutes or until crispy and golden.

Tip! If you don't have a microwave, boil the potatoes in a pot for 10 minutes.

Trim green beans and cut cherry tomatoes in half. Place on a lined baking tray (if there is space they can go next to the lamb) and drizzle with olive oil and season with salt and pepper. Bake in the oven for 20 minutes, until the tomatoes are soft.

To a small frying pan over a medium heat add a drizzle of olive oil. Add the remaining minced garlic and fry for 30 seconds, until fragrant. Add butter to the garlic and melt in the pan. Don't allow the butter to bubble. Add remaining Dijon mustard, stir and remove from the heat. Add the chopped parsley.

Divide sliced lamb, smashed potatoes and veg between plates. Add a dollop of sauce and enjoy!