Quince Glazed Lamb with Roast Veggie Toss

Steps

1. Prep and cook veggies Preheat oven to 220°C. Cut potatoes into 1cm rounds; cut parsnip into 1cm sticks. Toss all on a lined oven tray with a drizzle of oil. Season and roast for 25-30 minutes, until golden. Turn halfway to ensure even cooking.
2. Prep and cook lamb Pat lamb dry and season well. Heat a drizzle of oil in a large pan on medium-high heat and cook lamb for about 2 minutes each side, until browned.
3. Glaze and roast lamb Remove potatoes from oven and push to the edge of tray. Place lamb in centre of tray and coat with quince glaze. Return to oven and roast 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. Return potatoes to oven to finish cooking while lamb rests.
4. Prep and cook greens 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 a knob of butter or a drizzle of oil and season.
5. Cook gravy Finely dice onion. Heat butter in same pan on medium-high heat. Add onion and cook for 2-3 minutes until softened, then add cornflour and gravy mix and cook for 30 seconds, until fragrant. Add stock and cook for 3-4 minutes, until sauce has thickened slightly. Stir through any lamb resting juices and season. Use a little more water to thin out the gravy if needed.
6. Serve roast veggies, greens and slices of lamb with a drizzle of gravy.