Pan-seared Thyme Lamb Steaks

Add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. When the potato and parsnip are tender, drain and return to the saucepan. Add the butter, milk and the salt to the saucepan with the potato and parsnip. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato and parsnip are cooking, heat a large frying pan over a medium-high heat. Add the water (for the veggies) and the green beans. Cook until the beans are tender, 4-5 minutes. Season with a pinch of salt and pepper. Transfer to a small bowl and cover to keep warm.

Return the large frying pan to a high heat. Drizzle the lamb leg steaks with olive oil and season with salt and pepper on both sides. When the pan is very hot, add the lamb leg steaks and cook for 2 minutes each side for medium-rare (depending on thickness), or 3 minutes for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion, thyme and a pinch of salt and cook, stirring, until soft, 3-4 minutes. Add the plain flour and stir to coat. Add the water (for the sauce), caramelised onion chutney and crumble in the beef stock (1/2 cube for 2 people /1 cube for 4 people). Simmer until thickened, 2-3 minutes. Stir through the lamb resting juices. Add a splash more water if the gravy is too thick. Season to taste with salt and pepper.