Roast Lamb & Potatoes with Broccoli Pea Smash and Gravy

Steps

1. Preheat oven to 220oC. Line two oven trays with baking paper. Dice potatoes 3cm; cut parsnip into 2cm sticks; cut first measure of onion into quarters. Toss with a drizzle of oil on first prepared tray. Season and roast for about 35 minutes, until golden and cooked through.
2. Cut broccoli into very small florets and finely dice stalk. Set aside. Bring a medium pot of salted water to the boil. Finely dice second measure of onion.
3. Pat lamb dry and season. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side, until browned (but not cooked through). Transfer lamb to second tray and cook for 8–14 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered to rest.
4. Return pan to medium heat. Cook onion, thyme and garlic for 3–4 minutes, until soft. Add butter and flour and cook for 1 minute, stirring. Add beef stock slowly to pan, stirring to prevent lumps forming. Cook a further 3–4 minutes, until thickened. Add mustard and Worcestershire sauce and season. Remove pan from heat.
5. While lamb is resting, add broccoli and peas to pot of boiling water and cook for about 3 minutes until bright green and tender. Drain well and return to pot along with mint and butter. Season and mash well. Thinly slice lamb against the grain.
6. To serve, divide roast lamb and smash between plates. Pour over a generous serving of gravy.