Grilled Lamb with Parmesan Mash and Buttered Greens

Peel and cut potatoes into 3cm dice. Place in a saucepan of cold, salted water, bring to the boil and cook for 12–15 minutes or until tender. Drain and return to saucepan with milk. Mash potatoes with a potato masher until desired consistency and stir through parmesan, salt and pepper. While potatoes are cooking, continue with step 2.

Pick rosemary leaves from their stems and roughly chop. Peel and chop garlic. Zest lemon. Place lemon zest, rosemary, garlic and butter in a bowl with salt and pepper and mix to combine.

Heat a frypan over medium-high heat. Brush lamb with oil and season with salt. Cook lamb for 3 minutes each side for medium-rare or until cooked to your liking. Remove from pan and transfer to a plate. Set aside and loosely cover with aluminium foil while you cook the greens.

Tear cavolo nero leaves from their stems, discard stems and roughly chop leaves. Trim and halve beans.

Return frypan to heat with beans, cavolo nero and 40ml (2 tablespoons) water. Cover with a lid and steam for 1–2 minutes. Add rosemary butter and stir to warm through and coat vegetables. Season with salt.

Cut lemon into wedges. Divide parmesan mash between plates. Cut lamb steaks into thick slices and place on mash. Top with buttered greens and serve with lemon wedges.