Rosemary Garlic Lamb Steak

Add the cauliflower and potato to the pan of boiling water and cook until soft and easily pierced with a knife, 15 minutes. Drain well and return to the saucepan. Add the salt and 1/2 the butter to the cauliflower and potato. Mash with a potato masher or fork until smooth. Stir through the shredded Cheddar cheese and cover with a lid to keep warm.

While the cauliflower and potato are cooking, heat a medium frying pan over a medium-high heat. Add the green beans and a dash of water and cook, tossing, until just tender, 3-4 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Return the frying pan to a high heat. Drizzle the lamb leg steak with olive oil and season with a pinch of salt and pepper. Add the lamb to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking.TIP: This will give you a medium steak. Cook for a little less for rare, or a little longer for well done. Transfer to a plate and rest for 5 minutes.

Return the frying pan to a medium heat and add the garlic, rosemary and remaining butter. Cook until the butter is lightly browned and the rosemary is fragrant, 1 minute. TIP: Watch to make sure the butter doesn't burn. Add the steak resting juices, stir to combine and cook until thickened, 1 minute. Remove the pan from the heat. TIP: Seasoning is key in this sauce, so taste and add a pinch of salt or pepper if needed.