Rosemary Lamb, Shallots and Roasted Veggies
Ingredients:
2 garlic clove
200g tenderstem broccoli
2 large carrots
1 lemon
400g baby white potatoes
1 handful of fresh rosemary
2 x shallot
1 beef stock cube (use half)
2 lamb leg steaks
Method:
Preheat the oven to 200C / gas mark 6. Trim the broccoli and slice in half lengthways. Cut the potatoes and carrots into 1cm cubes. Roughly chop the shallots. Finely chop the rosemary leaves.
Place the potatoes, carrots and shallots on a baking tray. Sprinkle with half the rosemary and a pinch of sea salt; drizzle with 1/2 tbsp oil. Cook in the oven for 25 mins, turning halfway through. After the potatoes have been roasting for 15 mins, add the broccoli with 1/2 tsp oil to the same baking tray. Return the tray to the oven for 10 mins.
Make the lamb rub; grate or finely chop the garlic. Zest the lemon. Place the garlic, zest, remaining rosemary and 1/2 tbsp oil in a bowl.
Heat a medium pan with 1/2 tsp oil on a medium-high heat. Season the lamb with sea salt and black pepper, then place in the pan. Cook on each side for 2-3 mins, then transfer to a second baking tray. Coat with the lemon rub, then roast for 10-15 mins, until golden and cooked. Leave to rest.
Meanwhile, make a quick gravy; boil a kettle and dissolve the half stock cube in 50ml boiling water. Heat the same pan the lamb was in on a medium heat, then add the stock and a squeeze of lemon juice. Cook for 3 mins.
Serve the lamb with the roasted vegetables. Drizzle with the gravy.