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1. Cook the broccoli in a large pan of boiling water for 2-3 minutes. Refresh in cold water, drain and set aside.
2. To make the white sauce: melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously. Remove from the heat and slowly stir in the milk. Bring to the boil; reduce the heat and simmer, stirring until thickened. Season and add the nutmeg.
3. Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft. Add the lamb and warm through for 2-3 minutes. Add the broccoli and white sauce. Spoon into a 1.2L (2pint) ovenproof dish.
4. Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in a preheated oven for 20-25 minutes until golden brown.
Serve with mixed vegetables.Tip:
For extra convenience buy a ready-made white sauce and replace fresh herbs with dried.
For a treat add 60ml (4tbsp) single cream to the white sauce.
Time to cook: Approximately 25 minutesOven temperature: Gas mark 4-5, 180-190C, 350-375F
1kg (2.2lb) cooked roast lamb, cubed
375g (12oz) broccoli, cut into florets or small pieces, or any vegetable mix
25g (1oz) butter
25g (1oz) plain flour
600ml (1pint) milk
Salt and pepper
Pinch ground nutmeg
15ml (1tbsp) sunflower oil
1 small onion, peeled and finely chopped
75g (3oz) fresh or dried breadcrumbs
30ml (2tbsp) freshly chopped flat leaf parsley
30ml (2tbsp) freshly chopped rosemary