Rosemary Lamb Leg Steaks with Garlic Crushed Potatoes

Steps

1. oven to 220oC. Line two oven trays (preferably with a lip) with baking paper. Preheat BBQ grill to high (if using).
2. Toss potatoes with first measure of olive oil on first prepared tray. Season with salt and pepper and roast for 15 minutes. Remove from oven, toss through butter and garlic and roast a further 10 minutes, until potatoes are tender.
3. While potatoes are cooking, finely chop rosemary leaves. Pat lamb dry with paper towels, drizzle second measure of olive oil and lightly coat in rosemary. Set aside to marinate. Trim stringy and green ends off carrots (leave 2cm of the green end intact) and slice in half lengthways.
4. Toss baby carrots and cherry tomatoes with a drizzle of olive oil on second prepared tray and season with salt and pepper. Roast for about 15 minutes, until carrots are tender and cherry tomatoes have blistered.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Season lamb steaks and cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for a few minutes before slicing thickly against the grain.
6. When potatoes have finished cooking, lightly crush, using a fork or potato masher to break up slightly. Toss baby spinach leaves on tray with roasted veggies and balsamic vinegar (if using) just before serving. Season to taste with salt and pepper.
7. divide garlic crushed potatoes between plates and top with slices of rosemary lamb leg steak. Serve veggies on the side.