Lamb Backstrap & Duck Fat Roast Potatoes

• Meanwhile, season lamb backstrap on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook lamb, turning occasionally, for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• While lamb is cooking, chop broccoli (including stalk!) into small florets. Thinly slice carrot into sticks. Finely chop garlic.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot, tossing, until tender, 6-7 minutes. • Add garlic and cook, until fragrant, 1 minute. Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• While veggies are cooking, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Stir in Dijon mustard and the cracked black pepper, until combined.