Pan-Fried Lamb Steak

Pop the garlic cloves (no need to peel) into some foil with a drizzle of oil, scrunch to enclose. Halve any thick broccoli stems lengthways, then pop on another tray. Drizzle with oil, season, then toss to coat. Midway through the carrots’ cooking time, roast the broccoli on the top shelf of the oven until tender and crispy, 10-15 mins. 5 mins before the broccoli is ready, add the garlic parcel to the tray and roast for the remaining time.

When the broccoli goes in the oven, heat a drizzle of oil in a large frying pan on high heat. When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 2-3 mins extra if you like it more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

Meanwhile, halve, peel and finely slice the shallot. Roughly chop the parsley (stalks and all). Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the truffle zest and half the butter. Once the garlic cloves are roasted, remove them from their skins and add to the potatoes. Add a splash of milk (if you have any) and mash until smooth. Season to taste then cover to keep warm.

Once the lamb is cooked, transfer it to a plate and leave to rest, covered loosely with foil. Return the pan to medium heat with a drizzle of oil, if needed. Add the shallots and cook until softened, 3-4 mins. Stir in the water (see ingredients for amount), red wine stock paste and redcurrant jelly. Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins.