Lamb with Minted Broccoli Smash and Balsamic Tomato Jus

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Peel carrot and parsnips and cut into sticks, measuring about 5cm x 1cm. Dice onion 1cm. Toss all on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 20-25 minutes, until golden and crispy. Turn once during cooking.
3. Bring water and salt to the boil in a medium pot (with a lid). Add broccoli and garlic and steam, covered, for 5 minutes, until tender. If broccoli starts to stick, add a little more water. Add peas, stir and cook for a further 2 minutes. Remove from heat and allow to steam, covered, for 3-4 minutes.
4. Add all remaining minted broccoli smash ingredients to pot with vegetables, mash well and season to taste with salt and pepper. Cover to keep warm. Pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat.
5. Add lamb to pan and cook for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 2-3 minutes before slicing thinly against the grain. Reserve pan.
6. While lamb rests, return pan to a medium-high heat and add balsamic jus, water and tomato. Bring to a simmer and cook for 1 minute. Add butter, stir/whisk to combine then remove from heat.
7. divide autumn vegetables between plates and top with slices of lamb. Spoon minted broccoli smash around lamb and drizzle with balsamic tomato jus. Sprinkle over sliced almonds.