Roast Lamb with Baked Potatoes

For the lamb, rinse and pat dry the lamb fillets. Mix olive oil and lemon juice. Peel and squeeze garlic through a press and mix with the oil. Rinse and dry the lemon thyme and add to marinade. Season with salt and pepper. Pour over the lamb fillets and let stand about 30 minutes.

Meanwhile, for the baked potato, preheat the oven to 200°C (approximately 400°F). Rinse the potatoes, pat dry and cut in half lengthwise. Drizzle the baking sheet with oil, sprinkle with salt, pepper and rosemary. Place the potato halves, cut side down, on the baking sheet. Bake for 30 to 40 minutes.

Remove the lamb from the marinade and drain. Heat 2 tablespoons oil and cook the meat over high heat on both sides until browned.

Meanwhile, for the dip, mix the mustard cream with creme fraiche. Peel and squeeze garlic through a press and add to the dip. Season with salt, pepper and sugar.