Herby Lamb Steak and Garlic Butter

Meanwhile, roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Trim the bottom 2cm from the asparagus and discard.

Pop the butter and parsley into a small bowl. 

Once the garlic has roasted and cooled slightly, cut the end with scissors and squeeze it out of the skin. Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt. 

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. 

Sprinkle over the hard Italian style cheese and fresh rosemary.

Drizzle with more oil and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop a large frying pan on medium-high heat with a drizzle of oil. 

Once hot, add the green beans and asparagus and stir-fry until starting to char, 2-3 mins. 

Turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. 

Allow to cook until the veg is tender, 4-5 mins. Transfer to a bowl and cover to keep warm.

Meanwhile, season the steaks with salt and pepper. Sprinkle with the roasted spice and herb blend. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop your (now empty) frying pan back on high heat with a drizzle of oil. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.

When 30 secs remain, add the garlic butter. Turn to coat the lamb in the butter.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The lamb is safe to eat when browned on the outside.