Lamb leg steaks with roasted rosemary and thyme crushed baby potatos with a side of quick cook garlic mushrooms

If your fed up of having the same beef steak on a treat night, lamb leg steaks are a great alternative. Not that I get fed up of steak that often – it’s just nice to have a change. There’s not much to this dish buut we love it with a glass of white wine on a friday night. It’s one of my go to meals for a treat. The lamb has bundles of flavour and cooked correctly is absolutely worthy as a replacement for a good beef steak. I used to cook this plain a simple with a bit of veg on the side until I experimented with some fennel seeds and butter to take it to that next level. Crushing and roasting boiled baby potatoes is another way to make some pretty ordinary ingredients a bit more special. The skin goes crispy, adding another texture to the dish. The garlic mushrooms are quick and easy – anyone can make them.

 

Serves: 2  

Cooking Time: 35 mins 

Prep: 5 mins 

Ingredients 

2 Lamb leg steaks

15-20 baby potatoes

6 chestnet mushrooms

Garlic or Garlic Powder

Rosemary

Fennel seeds

Thyme

Salt and Cracked Black pepper

Method 

  1. Clean and chop baby potatoes into halves and boil in salted water for 10 mins. when finished boiling, drain and crush the potatoes with the back of a spoon or the bottom of a pan. Then drizzle over some olive oil and sprinkle rosemary, thyme, salt and pepper on top. Put in a preheated oven at 200C. The skins will go nice and crispy by the time your ready to plate.
  2. Leave lamb steaks out to come to room temperature. Rub salt and cracked black pepper and a pinch of fennel seeds into the meat.
  3. Cut the mushrooms in half and fry on a medium heat in plenty of olive oil and garlic or garlic powder.
  4. Preheat a heavy base saucepan on a high heat like you would a sirloin steak. Cook the leg steaks in a small ammount of oil for about 2-3 mins each side. Do not move the steak around as you want a nice colour on either side. Add a small amount of butter and fennel seeds about 2 mins before finishing cooking.
  5. Take the steaks out to rest whilst you finish the garlic mushrooms by adding a table 50ml of double cream to your mushrooms.
  6. Serve once your lamb has rested for a few minutes.
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