BROCCOLI PEA SMASH
1 head broccoli
1 clove garlic cup water teaspoon salt
250g frozen peas, defrosted 1 tablespoons roughly chopped mint leaves
2 teaspoons butter
1 cups beef stock (if using cubes, use only 1)
1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce Preheat oven to 220C. Line two oven trays with baking paper.
Toss potatoes and onion with a drizzle of oil on first prepared tray. Season with salt and pepper and roast for 30-35 minutes, until golden and cooked through. Cut broccoli into very small florets and finely dice stalk. Roughly chop garlic. In a medium pot (with a lid), bring water and salt to the boil. As soon as it boils, reduce heat to low, add broccoli and garlic and leave to steam, covered, for 6 minutes, until tender. Make sure broccoli has enough water to stop it catching on bottom of pot. Add peas to pot with broccoli, remove from heat and allow to steam, covered, for a further 5 minutes.
Add all remaining broccoli and pea smash ingredients, season with salt and pepper and mash well. Cover to keep warm. Pat lamb dry and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium-high heat.
Cook lamb for 2-3 minutes each side, until browned (but not cooked through).
Transfer lamb to second prepared tray and cook for 8-14 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered to rest. Return pan to medium heat.
Cook second measure of onion and thyme for 2-3 minutes, until soft. Add butter and flour and cook for 1 minute, stirring.
Add beef stock slowly to pan, stirring continuously to prevent lumps forming. Cook gravy for a further 3-4 minutes, until thickened. Add mustard and Worcestershire sauce and season with salt and pepper. Remove pan from heat. Thinly slice lamb against the grain.
To serve, divide roast lamb, potatoes and broccoli pea smash between plates.
Serve of the roasted onion for adults. Pour over a generous serving of gravy.