Roast Lamb Rump with Dauphinoise Potatoes

Method

1. Preheat the oven to 200°C (400°F).
2. Season the lamb rump with salt and pepper, and sear in a hot skillet with olive oil until browned on all sides.
3. Transfer the lamb to a roasting tin and roast for 20-25 minutes for medium-rare.
4. While the lamb roasts, prepare the dauphinoise potatoes: peel and slice the potatoes, then layer them in a baking dish.
5. In a bowl, mix the cream, butter, garlic, rosemary, and mint, then pour over the potatoes.
6. Bake the potatoes for 30-35 minutes until golden and bubbly.
7. For the jus: in a saucepan, add the beef stock, rosemary, and mint, and simmer for 10 minutes.
8. Once the lamb is done, let it rest for 10 minutes before slicing.
9. Serve the lamb with the dauphinoise potatoes and the herb jus on the side.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.