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 


2 Lamb leg steaks

15-20 baby potatoes

6 chestnet mushrooms

Garlic or Garlic Powder


Fennel seeds


Salt and Cracked Black pepper


  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.

Spice Friendly Lamb Curry


Spice Friendly Lamb Curry

I was so excited when I created ‘My Curry’ that I could not contain myself. Having been in curried exile for 3 months due to not being able to have chillies or pepper of any sort, I had all but given up the hope of having a regular curry. I knew that I could have ginger and cooked onions but I had never used the magic ingredient of this recipe. Tamarind. I spotted it on a weekly trip to the supermarket. It was on offer and the picture of it looked similar to ginger, so I thought why not! I am going to give it a try and hope not to be in agony after trying it. After a tentative tasting experience and waiting for the inevitable, awful reaction in my throat, I was pleasantly surprised that I could actually have it. I knew then that some fashion of a curry was possible. Ecstasy achieved.

I tend to buy my curries from the usual places, takeaway or in jar, or on the one life changing experience in Goa, India. My experience of cooking curry from scratch was limited, however, I was not going to let that stop me in my quest to eat curry once more.

I was not disappointed – it’s mild with a hint of a spice kick from the ginger and tamarind and definitely fulfills my curry culinary needs. How easy is it to make? Simple….


Lamb Steaks cut into cubes/strips- I love lamb curry and it has a good meaty flavour for this curry, which means it stands up to the intense ginger and tamarind. You can use chicken or turkey if you want to go leaner. I haven’t tried fish yet but I will let you know if I do.

Tamarind Sauce/Paste – You don’t need much. I like a strong flavour so added probably more than I should at two table spoons. ‘Tip and Taste’ is my motto when it comes to cooking.

Ginger – Same again, I like it a lot but you can use less. Cooking should be creative in my mind.

Chives or Garlic – A good tablespoon of chives or 3 cloves of garlic.

Cornflour – To thicken.

Turmeric/Cumin/Coriander are added if you want some more aromatic spices. I can’t use much unfortunately but you can if you want.

5 -6 Large Chestnut Mushrooms – Sliced thickly.

1 medium sized onion – Sliced not diced.

Chicken stock cube with 500ml of water.

Low fat cream cheese (branded philadelphia is better for this – light or lightest)

Optional – Steamed Curly Kale or Spinach.


To start, I put some rapeseed oil into a medium heat frying pan and add the mushrooms and onions until they are softened. Add the chives/garlic and aromatic spices here as well.

Then add the meat and ginger. When they have ‘browned’ I add the cornflour (about a tablespoon) and let this soak the oil and juices up.

Add the stock water and let it simmer until it thickens. You can add more water and let it simmer down again – I think this intensifies the taste.

Now add the tamarind sauce and simmer again for a few minutes until it has come together.

Finally, add the couple of spoons of the cream cheese – this will give it the creamy texture of a korma. You could add a yoghurt instead if you prefer.

I like to add Curly Kale or Spinach to make it interesting and some raisins, although if you don’t have or like these don’t worry about it.

I have since done some research on this recipe and apparently some curries are made like this in the Kerala region of India, called Inji Curry. It is not quite ,but I think close enough, to be called an authentic curry. The joy is now in the eating! Let me know what you think.