Potatoes: Preheat the oven to 200°C. Dice 2 large potatoes and 2 carrots and add to a lined baking tray. Drizzle with 1 tsp olive oil, 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder. Roast for 35 minutes, flipping halfway.
Lamb: In a bowl, mix 1/4 cup breadcrumbs, 1 tbs grated parmesan and 1 tsp chopped rosemary or thyme. Brush the lamb with 1 tsp dijon mustard, then press the breadcrumb mixture firmly onto the fat side. Sear the lamb fat-side down in a hot pan for 2–3 minutes to set the crust, then transfer to a roasting tray. Roast for 15–20 minutes if using rack or 20–25 minutes if using rump. Rest, covered, for 10 minutes before slicing.
Broccoli: Cut the florets off 1 broccoli and pop in a microwave safe bowl. Microwave for 4 minutes, toss with 1/2 tsp olive oil and cover with a good shaving of parmesan cheese.
Serve: Slice the lamb and serve with the roast vegetables and parmesan broccoli. I also made a sachet gravy, which is optional.