Rosemary, Garlic Lamb Steaks with Mustard Mash and Seared Veg

Cut potatoes in half, cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Pick rosemary leaves and roughly chop (discard stems). Trim ends off broccolini. Peel and mince garlic.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Meanwhile heat a pan over medium-high. Rub lamb steaks with a drizzle of oil, garlic and rosemary. Season with salt and pepper then add to the pan and cook for 2-3 minutes on each side until they are cooked to your liking. Set aside to rest.

Heat the same pan used for the lamb and a little oil and add broccolini and cherry tomatoes. Cook for 3-4 minutes, until bright green and tender and tomatoes have blistered. Squeeze lemon juice over (to taste) and adjust seasoning with salt and pepper to taste.

When the potatoes are ready, drain well, then return to the pan and gently mash with a fork or potato masher. Stir through the butter, wholegrain mustard (to taste), salt and pepper. Check seasoning and adjust if necessary.

Tip! If you like a creamier mash add some milk or cream.

Slice lamb as desired. Divide mustard mashed potatoes and veg between plates. Serve with any remaining lemon wedges. Enjoy!

Cut potatoes in half, cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Pick rosemary leaves and roughly chop (discard stems). Trim ends off broccolini. Peel and mince garlic.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Meanwhile heat a pan over medium-high. Rub lamb steaks with a drizzle of oil, garlic and rosemary. Season with salt and pepper then add to the pan and cook for 2-3 minutes on each side until they are cooked to your liking. Set aside to rest.

Heat the same pan used for the lamb and a little oil and add broccolini and cherry tomatoes. Cook for 3-4 minutes, until bright green and tender and tomatoes have blistered. Squeeze lemon juice over (to taste) and adjust seasoning with salt and pepper to taste.

When the potatoes are ready, drain well, then return to the pan and gently mash with a fork or potato masher. Stir through the butter, wholegrain mustard (to taste), salt and pepper. Check seasoning and adjust if necessary.

Tip! If you like a creamier mash add some milk or cream.

Slice lamb as desired. Divide mustard mashed potatoes and veg between plates. Serve with any remaining lemon wedges. Enjoy!