We like our lamb a little bit pink so to get that simply fry it for 4-5 minutes on each side on high heat. If you prefer yours a little more well done, fry for a couple of extra minutes on each side. Sweet, succulent lamb works perfectly with our easy to make redcurrant sauce and is paired with mash and roasted veggies. Save this for Sunday or enjoy for a midweek treat.
Chantenay Carrot 250g
Tenderstem Broccoli ®
Red Wine Stock Pot(ContainsSulphites)
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Trim the ends from the carrots and chop any particularly large ones in half, then pop on a lined baking tray along with the garlic cloves (don't peel the garlic!). Drizzle with oil and season with salt and pepper. Toss to coat, then spread out and roast on the middle shelf of your oven for 25-30 mins.
Pop the broccoli on a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat, set aside. When the carrots are halfway through cooking, roast the broccoli on the top shelf of the oven until slightly crispy, 10-12 mins. Peel the potato and chop into 2cm chunks. Add to the pan of boiling water and boil until you can easily slip a knife through, 12-15 mins. Drain in a colander then return to the pan, off the heat.
Meanwhile, halve, peel and finely slice the shallot. Roughly chop the chervil (stalks and all). Season the lamb steaks on both sides with salt and pepper.
Heat a drizzle of oil in a frying pan on high heat. When really hot, 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. When cooked, remove to a plate and leave to rest, covered loosely with foil.
While the lamb rests, add a drizzle more oil to the pan if it looks dry and turn the heat to medium-low. Add the shallot and cook, stirring occasionally, until softened, 3-4 mins. Pour in the water (see ingredients for amount), stock pot and redcurrant jelly. Bring to the boil, stirring to dissolve the stock pot and jelly, then lower the heat and simmer until thickened slightly, 4-5 mins.
Meanwhile, remove the roasted garlic from their skins (careful, it's hot!) and add to the potatoes. Add the truffle zest and half the butter. Mash with a potato masher until smooth. Season with salt and pepper. Slice the lamb into 4 strips. Remove the sauce from the heat and stir in the remaining butter and half the chervil. Serve the mash with the lamb on top, the roasted veggies around and the sauce all over. Sprinkle on the remaining chervil. Enjoy!