Lamb Steaks with Roast Potatoes and Salsa Verde

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.

Meanwhile, trim and halve the carrots lengthways (no need to peel). Place onto a baking tray, drizzle with oil and honey and season with salt and pepper. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through cooking.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Halve the lemon. Pop the capers, mint, olive oil (see ingredients for amounts), mustard and half the lemon juice in a small bowl. Season with salt and pepper, mix well and set aside. About 15 mins before the potatoes and carrots are ready, add the tenderstem broccoli to the tray with the carrots, drizzle with oil and season with salt and pepper. Cook until the broccoli is tender, 10-12 mins.

Heat a drizzle of oil in a frying pan on high heat and season the lamb with salt and pepper. Once the pan is really hot, carefully lay in the lamb steaks and fry for 4-5 mins on each side, adjusting the heat slightly if necessary. Tip: We like our lamb medium-rare, if you like it well done just cook for a further 2 mins on each side. IMPORTANT: Remember to wash your hands after handling raw meat, the lamb is cooked when the outside is brown. When cooked, remove to a plate and leave to rest for 5 mins, covered loosely with foil.