Rosemary balsamic lamb with vegetable mash

• celeriac↗320g g

  peeled and diced

• swede↗320g g

  peeled and diced

• potato↗320g g

  peeled and diced

• rapeseed oil↗1 tbsp tbsp
• red onions↗3

  thinly sliced

• lean, trimmed lamb steak550g g

  diced

• finely chopped rosemary1 tsp tsp
• vegetable bouillon powder↗1 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• chopped parsley1 tbsp tbsp
• spinach↗320g g

  to serve

• frozen peas↗320g g

  to serve

Step-by-step instructions

1. 1

   Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.

2. 2

   Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle – try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.

3. 3

   Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.