Roast Lamb with Carrot Puree and Vegetables

Ingredients

• 4 piece lamb leg steaks
• 6 medium carrots
• 1 small head cauliflower
• 1 cup frozen peas
• 4 sprigs fresh thyme
• 2 tbsp butter
• 2 tbsp olive oil
• 1 cup beef broth

Instructions

1. 1

   Season the 4 lamb steaks with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

2. 2

   Sear the lamb for 3-4 minutes per side until browned and cooked to your liking (medium-rare is 130°F internal). Transfer to a plate and rest.

3. 3

   While lamb rests, peel and chop 4 carrots into chunks. Boil in salted water until very tender, about 15 minutes. Drain and puree with 1 tbsp butter and salt to taste.

4. 4

   Cut the cauliflower into florets and steam or boil until crisp-tender, about 5 minutes. Add the peas in the last 2 minutes, then drain.

5. 5

   In the same skillet, add 1 cup beef broth and 2 thyme sprigs. Scrape up browned bits and simmer until reduced by half, about 5 minutes. Stir in 1 tbsp butter for shine.

6. 6

   Serve the lamb with a spoonful of carrot puree, the vegetables, and the thyme gravy drizzled over. Garnish with remaining thyme leaves.

7. 7

   For extra flavor, add a splash of red wine or a teaspoon of Dijon mustard to the gravy while it simmers.

Tools you’ll need

• large skillet
• pot for boiling
• blender or food processor
• steamer basket (optional)

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