Preheat your oven to 200°C. Remove the lamb steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and chop the potatoes into 2cm chunks. Finely chop the parsley (stalks and all). Finely chop the pine nuts. Peel and grate the garlic (or use a garlic press). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Put the panko breadcrumbs onto a plate and add the oil (see ingredients for amount), pine nuts and dried rosemary. Season with salt and pepper. Stir together to ensure the crumbs are nicely oiled. Season the lamb steaks with salt and pepper, then spread half the dijon mustard evenly over each steak, ensuring they are completely covered. Press the steaks into the crumbs, making sure they are evenly coated. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter, cheese, parsley and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Heat a drizzle of oil in a large frying pan on medium-high heat. When the pan is hot, carefully lay in the crumbed lamb steaks. Fry until the crumbs are golden, 2 mins each side. Then transfer to a baking tray and roast on the top shelf of your oven for 5 mins if you want them medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when the outside is no longer pink.

Wipe out your pan, then pop back on medium-high heat. Add the spinach and season with salt and pepper. Stir together and cook until wilted, 1-2 mins. Stir in the garlic and cook for 1 min more, then stir in the creme fraiche and cook until piping hot. Taste and season if needed, then remove the pan from the heat.

Once the lamb is cooked, remove from your oven and leave to rest on a board for a couple of mins. Slice the lamb steaks into 5 pieces and serve on plates alongside your spinach and mash, and the remaining Dijon mustard. Enjoy!