Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks from your fridge to allow them to come up to room temperature.

Bring a large saucepan of water to the boil with ½ tsp salt for the potatoes.

Peel and chop the potatoes into 2cm chunks. Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.

Roughly chop the parsley (see ingredients for amount, stalks and all).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 12-15 mins.

Once cooked, drain in a colander, then return to the pan, off the heat.

While the potatoes cook, tip the cracked black pepper onto a plate, then lay the lamb steaks into it.

Turn the steaks in the pepper until evenly coated, pressing down firmly to ensure it sticks. TIP: Brush off some pepper if needed - it has some heat! IMPORTANT: Wash your hands and equipment after handling raw meat. 

Pop the asparagus and broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

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.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Return the (now empty) frying pan to high heat (no need to clean).

Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 4-6 mins.

While the jus thickens, add the butter (see pantry for amount) and a splash of milk (if you have any) to the cooked potatoes and mash until smooth. Season to taste with salt and pepper, then stir through the parsley.

Slice the lamb steaks into 5 pieces and plate up with the mash and roasted asparagus and broccoli alongside.

Spoon over the red wine jus to finish.