Pan-Seared Lamb Steak and Salsa Verde

When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount) and dried rosemary.

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Place onto a baking tray, drizzle with oil and the honey, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roast until tender, 20-25 mins. Turn halfway through. 

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Halve the lemon.

In a small bowl, combine the capers, mint, olive oil for the salsa (see pantry for amount), mustard and half the lemon juice. Season with salt and pepper, mix well and set aside your salsa verde.

About 15 mins before the potatoes and carrots are ready, halve any thick broccoli stems lengthways.

Add the Tenderstem® broccoli to the tray with the carrots, drizzle with oil and season with salt and pepper. Return to the oven for the remaining time, 10-12 mins.

Once the broccoli is in the oven, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. 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.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.