'Meat & 3 Veg' | Classic Weekday Recipe | "Where's the Lamb Sauce?!"

Peel the potatoes and ensure they have a flat surface on the bottom for stability on the plate.

Season the potatoes with salt and pour over hot homemade chicken stock.

Season the potatoes again with salt before placing them into a 200°C (400°F) oven.

Cook the potatoes for 35 to 40 minutes, turning and basting them every 10 minutes.

Roll the asparagus in prosciutto, adding roughly chopped mint before rolling it up.

In a saucepan over medium heat, add duck fat and diced onions, cooking without coloring to release sweetness.

Add fresh rosemary, bay leaves, salt, and chicken stock to the saucepan.

Reduce the sauce by half over medium heat for 15 to 20 minutes, stirring occasionally and ensuring it doesn't boil.

Check on the potatoes, turning and basting them with duck fat.

In a nonstick pan over medium heat, add olive oil and place the asparagus in the pan.

After 1 minute, add unsalted butter to the pan and baste the asparagus, cooking for 2 to 3 minutes until firm and crispy.

Remove the asparagus and keep warm, then add Dutch or baby carrots to the same pan with oil and butter.

Deglaze the pan with more chicken stock and cook the carrots for around 5 minutes until tender.

Add the liquid from the pan into the reduced lamb sauce and reduce again.

Season the lamb steaks with salt and pepper, then place them in an oiled pan over high heat to sear.

Cook the lamb steaks for 2 to 3 minutes on each side for medium rare, adding cubes of butter and fresh rosemary to baste.

Drizzle olive oil over the lamb and let it rest for 3 to 4 minutes after cooking.

Pour the pan juices into the sauce and stir, adding a small knob of butter for gloss.

Strain the sauce through muslin cloth into a jug for a smooth finish.

Slice the lamb steaks and plate them with carrots and asparagus on top, placing potatoes on the side and spooning the sauce over the lamb.

Equipment Needed

Spice Level:

Dietary

Allergens