Almond-Crusted Lamb Leg

• Meanwhile, peel and cut potato into large chunks. • Trim baby broccoli and slice any thicker stems in half lengthways. Roughly chop flaked almonds. • In a small bowl, combine flaked almonds, remaining rosemary and a pinch of salt.

• Season butterflied lamb leg all over. • In a large frying pan, heat a drizzle of olive oil over high heat. Sear lamb until browned, 2 minutes each side. • Transfer lamb to a lined oven tray and spread over the Dijon mustard. Spoon over crumb mixture, gently pressing so it sticks. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!

• While lamb is roasting, half-fill a medium saucepan of boiling water. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli. Cover and steam until broccoli is tender, and potatoes can be easily pierced with a fork. • Transfer baby broccoli to a bowl. Season. • Drain potatoes and return to saucepan. Add the butter and the milk to potato and season generously with salt. Mash until smooth.

• Meanwhile, wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook caramelised onion chutney, the water and a pinch of salt, stirring, until heated through, 2 minutes. • Add any lamb resting juices, stirring to combine.