Rosemary and Walnut Crusted Lamb Steak

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil. Peel and chop the potatoes into 2cm chunks.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side.

Once seared, remove from the pan, then spread the mustard over 1 side of each. Sprinkle the rosemary walnut crumb over the mustard, pressing down so it sticks.

When the carrots have 10 mins left, lay the steaks on the carrot tray and roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few mins more if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

While the lamb cooks, drain the potatoes in a colander and return to the pan, off the heat. Add the butter (see pantry for amount), a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When the lamb is cooked, transfer to a plate and leave to rest, covered loosely with foil.

Pop the (now empty) frying pan with any lamb juices on high heat (no oil).

Once hot, add the garlic and spinach. Season with salt and pepper, then stir-fry until wilted, 2-3 mins.

Add the creme fraiche and bring to the boil, stirring consistently until thickened and piping hot, 4-5 mins. 

Taste and season with salt and pepper if needed.