Lamb Steaks and Vegetable Mash with Red Wine Jus

Steps

1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Prep & cook vegetables. Toss onion, Brussels sprouts and broccoli with oil on prepared tray and season. Roast for 18-20 minutes, until tender. Set aside.
3. Prep & cook mash. Cook carrots and kumara in pot of boiling water for 15-18 minutes, until soft. Drain, return vegetables to pot and mash until smooth. Fold through oil, season and cover to keep warm.
4. Cook lamb. When vegetables have 8 minutes cook time remaining, heat oil in a medium frypan on medium-high heat. Pat lamb dry, season and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest reserving any resting juices. Reserve pan.
5. Return pan to a low heat and add red wine jus. Heat for about 1 minute, until hot.
6. Slice lamb thinly against the grain. Add reserved resting juices to jus and simmer until reduced to desired consistency (if necessary).
7. To serve, spoon mash onto plates. Serve vegetables on side, top with lamb and drizzle over jus. Crumble over feta and sprinkle over mint leaves.