Fill and boil your kettle.

Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven.

Pour the boiling water into a large saucepan on high heat with 1/2 tsp of salt.

Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife. 

Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). 

Once the potatoes are ready, drain in a colander, pop back into the pan, then sprinkle on the flour (see pantry for amount) and rosemary. Give your pan a shake to fluff up the potatoes. 

Take your hot baking tray out of your oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Place onto a large baking tray, drizzle with oil and honey then season with salt and pepper. Toss to coat then spread out in a single layer.

Roast until golden and tender, 20-25 mins. Turn halfway through cooking. 

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Halve the lemon.

Pop the capers, mint, olive oil (see ingredients for amount), mustard and half the lemon juice in a small bowl. Season with salt and pepper, mix well and set aside. 

About 15 mins before the potatoes and carrots are ready, add the Tenderstem® broccoli to the tray with the carrots, drizzle with oil and season with salt and pepper. Cook until the broccoli is tender, 10-12 mins.

Heat a drizzle of oil in a frying pan on high heat and season the lamb with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

When cooked, remove to a plate and leave to rest for 5 mins, covered loosely with foil.

When everything is ready, slice the lamb steaks in half and divide between plates.

Serve with the roast potatoes, carrots and broccoli alongside with the salsa verde drizzled over.

Enjoy!