Roast Lamb with Carrot Puree and Vegetables

Step 1

Season the 4 lamb steaks with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Step 2

Sear the lamb for 3-4 minutes per side until browned and cooked to your liking (medium-rare is 130°F internal). Transfer to a plate and rest.

Step 3

While lamb rests, peel and chop 4 carrots into chunks. Boil in salted water until very tender, about 15 minutes. Drain and puree with 1 tbsp butter and salt to taste.

Step 4

Cut the cauliflower into florets and steam or boil until crisp-tender, about 5 minutes. Add the peas in the last 2 minutes, then drain.

Step 5

In the same skillet, add 1 cup beef broth and 2 thyme sprigs. Scrape up browned bits and simmer until reduced by half, about 5 minutes. Stir in 1 tbsp butter for shine.

Step 6

Serve the lamb with a spoonful of carrot puree, the vegetables, and the thyme gravy drizzled over. Garnish with remaining thyme leaves.

Step 7

For extra flavor, add a splash of red wine or a teaspoon of Dijon mustard to the gravy while it simmers.