Lamb Roast with Broccoli Smash

Steps

1. Roast potaotes Preheat oven to 220°C. Dice potatoes 2cm; cut parsnip into 2cm rounds; cut first measure of onion into quarters. Toss with a drizzle of oil on a lined oven tray. Season and roast for about 35 minutes, until golden and cooked through.
2. Cook lamb Pat lamb dry and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 3 minutes each side, until browned (but not cooked through). Transfer lamb to a lined oven tray and cook for 8-14 minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered.
3. Cook smash Bring a pot of salted water to the boil. Cut broccoli into very small florets and finely dice stalk. Thinly slice second measure of onion and set aside for gravy. Add broccoli and peas to pot of boiling water and cook for about 5 minutes, until bright green and tender. Drain well and return to pot along with mint. Mash and season to taste.
4. Make gravy Return pan to medium heat. Cook onion for about 4 minutes, until soft. Add garlic and gravy spices and cook for 1 minute, stirring. Slowly add water measure to pan, stirring to prevent lumps forming. Cook for a further 3-4 minutes, until thickened. Season to taste.
5. To finish Thinly slice lamb against the grain and add any resting juices to gravy.
6. Serve roast lamb, broccoli smash, and roast veggies topped with gravy.