Midweek mini lamb roast

1 HOUR 15 MINUTES | SERVES 2 | EASY

groundnut oil

baking potatoes 2, peeled and cut into

2cm chunks baby carrots 10 rosemary leaves chopped to make 1 tsp lamb leg steaks 2 onion 1 small, grated butter plain flour 1 tsp lamb stock 300ml frozen peas 200g mint sauce 2 tsp

Aunt Bessie’s Giant Yorkshires 2

• Heat the oven to 200C/fan 180C/gas 6. Put a roasting tin with 2 tbsp of oil in the oven to heat. Drop the potatoes into a pan of salted boiling water and cook for 4 minutes. Scoop out with a slotted spoon (keep the water in the pan) and carefully tip into the hot roasting tin with some seasoning. Cook, turning now and again, for 30 minutes or until crisp and golden. Boil the carrots in the potato cooking water for 3 minutes. Scoop out (keep the water for the peas) and add to the tin with some seasoning for the final 20 minutes. Stir the rosemary into the potatoes and carrots for the final 5 minutes of cooking. • While the veggies roast, heat a non-stick frying pan over a high heat. Oil and season the lamb then fry for 2 minutes on each side. Take out and rest under foil on a plate. Add the grated onion to the pan with a knob of butter and cook for 5-6 minutes or until soft and golden. Stir in the flour and cook for a minute, then whisk in the lamb stock and any resting juices from the steaks, and simmer for a few minutes until slightly thickened. • Boil the peas in the carrot cooking water, then drain and toss with another knob of butter and the mint sauce.

• Heat the giant yorkies in the oven following pack instructions then put in 2 large shallow bowls. Slice the lamb and add to the gravy pan briefly to reheat. Spoon the potatoes, carrots and peas into each yorkie, followed by the lamb and gravy.

PER SERVING 979 KCALS | FAT 49.1G SATURATES 16.9G | CARBS 82.7G | SUGARS 16.3G FIBRE 13.3G | PROTEIN 44.9G | SALT 1.2G