Caramelised lamb with a vegetable medley
For the caramelised lamb
For the vegetable medley
Heat the deep fat fryer to 190C/375F/Gas 5 or fill a large pan a third full with vegetable oil. To test if the oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden, the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
Cut the lamb steak into strips.
Sear the lamb in the olive oil for one minute.
Add the flour and fry for one minute.
Add the wine and simmer for one minute.
Add the sugar and simmer for two minutes.
Peel the sweet potato and boil in one piece until tender.
Slice into 1.5cm/¾in thick slices.
Season and sauté with the rosemary and garlic for five to six minutes until golden.
Wash and trim the carrots and mangetout.
Drizzle in olive oil and griddle for two to three minutes until just tender.
To make the deep-fried courgesttes, cut the courgettes in half lengthways.
Stir the milk and egg into the flour to make a batter.
Dip the courgette into the batter and deep-fry for two to three minutes until golden.
Serve with the sauce from the lamb.