NZ Rosemary Lamb Steak

When the veggies have 5 minutes left, destem and roughly chop the kale. Rub the kale generously with olive oil and add to the oven tray. Cook until just crispy, 5 minutes. TIP: Keep an eye on the kale as it can burn quickly!

Bring a large saucepan of water to the boil. Add the peeled and chopped pumpkin to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the pumpkin to the saucepan. Add 1/2 the butter and salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.

When the veggies have 10 minutes left, in a large frying pan, heat a drizzle of olive oil over a high heat. Season the lamb leg steaks on both side with salt and pepper. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side for medium rare (depending on thickness), or 3 minutes for well done. Set aside on a plate and cover with foil, rest for 5 minutes.

While the lamb is resting, pick and finely chop the rosemary leaves. Finely chop the garlic (or use a garlic press).. Return the medium frying pan to a medium heat with the remaining butter and a dash of olive oil. Add the garlic and rosemary and cook until fragrant, 1-2 minutes. Add the warm water, vinegar and honey and stir to combine. Stir through any resting juices. Season to taste with salt and pepper.