Lamb Roast with Broccoli Smash and Gravy

Lamb Roast with Broccoli Smash and Gravy

Ready in 45 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, April 14, 2019.
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Ingredients

Roast Lamb

  • 400g potatoes
  • 1 parsnip
  • ½ brown onion
  • 1 pack butterflied lamb leg

Smash

  • ½ broccoli
  • 1 cup frozen peas
  • 1 bunch mint roughly chopped
  • ½ Tbsp butter

Gravy

  • ½ brown onion
  • 1 clove minced garlic
  • 1 pack gravy spices
  • 1 cup water

Have Handy

  • oil
  • salt
  • pepper

Steps

  1. Roast potatoes and veggies Preheat oven to 220oC. 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. Thinly slice second measure of onion and set aside for gravy.
  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. Reserve pan.
  3. Cook smash Bring a pot of salted water to the boil. Cut broccoli into very small florets and finely dice stalk. 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 and butter. 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, stirring, for 1 minute. Add water slowly to pan, stirring to prevent lumps forming. Cook 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, potatoes and veggies with gravy