Rosemary-Dijon Lamb & Nutty Buttered Leek

While the veggies are roasting, trim the baby broccoli and halve any thicker stalks lengthways. Thinly slice the leek. Finely chop the rosemary and garlic. Roughly chop the dill and pistachios (reserve some pistachios for garnish!). Cut the lemon into wedges. In a medium bowl, combine the Dijon mustard, rosemary, garlic and a drizzle of olive oil, then season. Add the lamb shortloin and turn to coat. Set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook the baby broccoli until tender, 5-6 minutes. Add a squeeze of lemon juice, then season with salt and pepper and toss to coat. Transfer to a serving dish and cover to keep warm.

While the baby broccoli is cooking, heat a second large frying pan over a high heat with drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

TIP: Turn the lamb if it's starting to colour too quickly!

While the lamb is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the leek, stirring, until softened, 3-5 minutes. Add the pistachios and butter and cook until beginning to brown, 1-2 minutes. Add a squeeze of lemon juice, stir to combine and season. Remove from the heat.