Lamb Steaks with Cheesy Broccoli Mash

Steps

1. Bring 2 medium pots of salted water to the boil. Peel and dice potatoes 3cm. Finely chop broccoli and set aside. Cook potatoes in first pot of boiling water for 10 minutes.
2. Add broccoli and cook a further 5-6 minutes, until tender. Drain well and mash with butter, milk and salt until smooth. Add cheese and mix to combine. Cover to keep warm.
3. Pat lamb dry and season. Heat a drizzle of oil in a large fry pan on high heat. Cook lamb for 2-3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes. Reserve pan. While lamb cooks, cut carrots and courgette into 1x3 cm sticks.
4. While lamb is resting, melt butter in reserved pan on medium heat. Add flour and cook for about 1 minute, until fragrant. Slowly add stock, reduce heat to low and cook for 1-2 minutes, until thickened. Add any lamb resting juices, season to taste and set aside.
5. Cook carrots in second pot of salted water for 2 minutes, add courgette and cook for a further 1-2 minutes, until tender. Drain well and season. Slice lamb thinly against the grain.
6. To serve, divide mash, veggies and lamb between plates, drizzle over gravy.