Lamb Steak in Garlic Butter Sauce

Meanwhile, halve any thick broccoli stems lengthways and pop onto one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

Add the tomatoes to the other side of the tray. Drizzle with oil and the honey, season with salt and pepper, then toss together. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a large frying pan on high heat. Season the lamb steaks with salt and pepper.

Once hot, lay in the steaks 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. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Meanwhile, when the potatoes are halfway through cooking, turn them and return to the oven for the remaining time.

At the same time, put the broccoli and tomato tray onto the middle shelf to roast until tender and crispy, 10-12 mins.

Once the lamb is cooked, transfer to a board, cover with foil and allow to rest. Keep the frying pan - you'll use it for the sauce (no need to clean). 

Pop the (now empty) frying pan back on medium heat with a drizzle of oil if needed.

Once hot, add the shallot and cook until softened, 4-5 mins, then add the garlic and cook for 30 secs more.

Pour in the cider vinegar and allow it to evaporate. Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 2-3 mins. 

Stir in the butter until melted. Simmer until thickened, 2-3 mins more, then remove from the heat and stir through the parsley.