Ingredients

• 400g desiree potatoes, peeled, chopped
• 1/2 cauliflower, trimmed, cut into florets
• 1/4 cup milk
• 50g butter, chopped
• 400g Brussels sprouts, halved
• 1 bunch broccolini, halved lengthways
• 150g green beans, trimmed
• 2 large carrots
• 2 1/2 tablespoons extra virgin olive oil
• 8 French-trimmed lamb cutlets
• 1/4 cup pistachio dukkah
• 2 tablespoons plain flour
• 2 cups salt-reduced beef stock

Method

• Step 1 Cook potato and cauliflower in a large saucepan of boiling, salted water for 10 to 12 minutes or until tender. Drain. Return to pan. Mash until almost smooth. Add milk and 30g butter. Season with salt and pepper. Stir to combine. Cover to keep warm.

• Step 2 Meanwhile, cook sprouts in a medium saucepan of boiling water for 2 minutes. Add broccolini and beans. Cook for a further 2 minutes or until tender. Drain.
• Step 3 Using a vegetable spiraliser, cut carrots into noodles. Heat ½ teaspoon oil in a large frying pan over medium-high heat. Add carrot. Cook, tossing, for 2 to 3 minutes or until tender. Transfer to a bowl. Cover to keep warm.
• Step 4 Rub remaining oil over lamb. Coat lamb with dukkah. Increase pan heat to high. Cook lamb for 1 to 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
• Step 5 Meanwhile, wipe pan clean. Melt remaining butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute. Gradually add stock, stirring until smooth and combined. Bring to the boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until slightly thickened.
• Step 6 Arrange mash, vegetables and cutlets in serving bowls. Drizzle with gravy. Serve.