Lamb with broad bean purée and roasted baby carrots

Instructions

1 Preheat oven to 200°C. Place carrots on a baking dish lined with baking paper. Drizzle oil over and toss. Bake for 20 minutes, or until tender and browned.

2 Meanwhile, in a pot place broad beans, peas, chives, garlic and stock and bring to a simmer for 2 minutes. Remove from heat and puree using a stick blender, or transfer to a blender and puree until smooth. Add more stock or water if needed. Keep warm in pot.

3 Set a heavy-based pan over a high heat. Spray lamb steaks with oil and rub paprika and salt over. Cook in pan for 2 minutes each side, or until cooked to your liking. Remove and rest for 5 minutes. Slice.

4 Divide lamb, roasted carrots and broad bean purée between 2 plates. Garnish with pumpkin seeds and a dollop of sauerkraut or chutney on the side, if using.