Rosemary and Garlic Lamb Steak

Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

After 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Once the smashed potatoes are back in the oven, heat a large frying pan on medium-high heat (no oil). Season the lamb steaks with salt and pepper.

When hot, lay them into the pan and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. Turn the heat down if needed. TIP: Cook for 2-3 mins extra if you like it more well done.

Once cooked, transfer to a plate and leave to rest, covered loosely with foil. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside. 

While the lamb rests, put a large saucepan of water with 1/2 tsp salt on to boil for the veg.

Pop the (now empty) frying pan back on medium-high heat. Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 4-6 mins. Once glossy and thickened, remove from the heat.

Meanwhile, add the carrots to the pan of boiling water and cook for 2-3 mins.

Add the broccoli, then cook the veg until just tender, 2-3 mins more.

Once cooked, drain in a colander and pop back into the pan. Add the butter (see ingredients for amount), season with salt and pepper, then toss to coat. 

When everything's ready, thinly slice the lamb and transfer to your serving plates. Serve the smashed potatoes and veg alongside.

Spoon the red wine jus over the lamb to finish.

Enjoy!

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel, quarter, core and roughly chop your apples. Reserve 1/2 tbsp of sugar per person in a small bowl and set aside for sprinkling over the crumble later.

Pop the apples in a medium bowl with the ground cinnamon (see ingredients for amount), red berry compote and half the remaining sugar (see ingredients for amount). Mix to coat the apples well, then set aside.

Chop the remaining butter (see ingredients for amount) into 1cm pieces. 

In a large bowl, combine the flour and remaining sugar (see ingredients for both amounts), then add the chopped butter and rub in with your fingertips until it resembles breadcrumbs. Stir through the oats (see ingredients for amount).

Spoon the apple mixture into an appropriately sized ovenproof dish and top with an even layer of the crumble mixture. Sprinkle the reserved sugar over the top.