Glazed Lamb with Roast Veggie Toss and Quince Jus

Steps

1. Line two oven trays with baking paper. Cut potatoes into 1cm rounds; cut parsnip and carrots into 1cm sticks. Toss all with first measure of lamb spices on first prepared tray with a drizzle of oil. Season and roast for 25-30 minutes, until golden. Turn halfway to ensure even cooking.
2. Add first measure of quince paste and water to a small pot on low-medium heat and cook for 4-5 minutes, until paste has melted. Set aside. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry and season well. Mix all remaining glazed lamb ingredients in a bowl, then rub onto lamb.
3. Cook lamb in pan for about 2 minutes each side, until brown. Reserve pan and transfer lamb to second prepared tray and brush with quince mixture. Roast (on rack above veggies) for 9-13 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 10 minutes before slicing.
4. Bring a medium pot of salted water to the boil. Cut broccoli into small florets and roughly chop stalk. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until tender. Drain, return to pot, toss with butter (if using) and season.
5. Return reserved pan to a medium heat. Pour beef stock into pan, bring to a simmer and cook for 2-3 minutes, until slightly reduced. Add second measure of quince paste and bring to a simmer, stirring often, until quince has melted and sauce has thickened. Stir through any lamb resting juices.
6. To serve, divide roast veggie toss, greens and slices of glazed lamb between plates and drizzle over quince jus.