TE MANA LAMB WITH BACON BRUSSELS

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Cook potatoes in pot of salted boiling water for about 12 minutes, until tender. Melt butter and oil in a second small pot (with a lid) on medium-high heat. Cook leek and garlic for 2-3 minutes, covered, until soft. When potatoes have finished cooking, drain and add to pot with cooked leek and first measure of garlic.
3. While potato is cooking, mix rosemary and olive oil in a medium bowl. Pat lamb dry, season with salt and pepper and toss in rosemary oil to coat. Heat a drizzle of oil in a medium frypan on medium-high heat. Cook lamb for about 2 minutes each side until golden.
4. Transfer lamb to prepared tray and roast for 8-10 minutes for medium (depending on thickness), or until cooked to your liking. Set aside to rest for about 5 minutes. Wipe pan clean and return to medium heat with a drizzle of oil.
5. Cook bacon for 1-2 minutes, until golden. Transfer to a heat-proof bowl and return pan to heat. Add Brussels sprouts and second measure of garlic to pan and cook for 2-3 minutes, until bright green and tender. Add water, cream and mustard and cook for about 1 minute, until slightly thickened.
6. Remove pan from heat, add bacon and lemon juice, season to taste with salt and pepper and set aside. Add cream and courgette to potatoes and mash well until smooth. Season to taste with salt and pepper. Slice lamb thinly against the grain.
7. divide creamy mash and bacon Brussels between plates, drizzle with any extra sauce and top with slices of Te Mana lamb.