peas) and add to the tin with some seasoning for the final 20 minutes. stir the rosemary into the potatoes and carrots for the final 5 minutes of cooking.
while the veggies roast, heat a non-stick frying pan over a high heat. oil and season the lamb then fry for 2 minutes on each side. take out and rest under foil on a plate. add the grated onion to the pan with a knob of butter and cook for 5-6 minutes or until soft and golden. stir in the flour and cook for a minute, then whisk in the lamb stock and any resting juices from the steaks, and simmer for 