Lamb with Green Beans and Creamy Potatoes

Tonight my lovely Daddy came for dinner and we had a couple of mini lamb roasts so decided to make something yummy, quick and easy. 

Ingredients
2 mini lamb roasts
Round green beans
Balsamic vinegar
3 garlic cloves
3 stalks fresh Rosemary
Olive oil
1 potato per person
125 grams butter
1/4 cup milk
1/2 cup beef stock
1 teaspoon honey
Salt
Freshly ground black pepper

Directions
Season the lamb well and place in a hot pan with some olive oil and sear each side.  Once the lamb has been browned all over place the lamb in a baking dish on top of the garlic cloves and Rosemary stalks.  Add a few splashes on Balsamic vinegar over the lamb and cover with foil. 

Place in the oven and bake at 200 degrees Celsius for half an hour (medium).  Take the lamb out of the oven and place on a hot plate and cover with foil.  Rest for 15 minutes.  In a small pot place the pan juices from the lamb, 1/2 cup beef stock, 1 teaspoon honey and the garlic cloves and Rosemary from the baking dish.  Reduce.  While the lamb is resting boil the potatoes for mashing.  Cut the ends off of the beans and rinse.  When the potatoes are almost cooked place the beans on to boil.  Mash the potatoes and place a dollop on each plate.  Slice the lamb against the grain a put a few slices on the potato.  Place the beans alongside the potato and drizzle with the sauce.

Enjoy!