|600 g g||lamb steaks lamb steak|
|1 kg kg||Maris Piper potatoes Maris Piper potato|
|50 g g|| black olives
(destoned and sliced)
(plus extra to garnish)
|12||cherry tomatos cherry tomato|
|2 tbsp tbsp||oil oil|
|100 g g||sour cream sour cream|
Lamb steaks with mashed potato and olives
This lamb steak recipe makes a fantastic alternative to a roast if you’re looking for something a little lighter, and could even be prepared on the barbecue in summer.
- Peel and dice the potatoes, then add to a pan of boiling salted water and cook for 20 - 25 minutes, until soft.
- Meanwhile, prepare the lamb. Pat the steaks dry with kitchen towel and set aside. Pluck the rosemary from the stalks and roughly chop, then add to a bowl with the chopped garlic. Rub the steaks with the garlic rosemary mix and season generously with salt and pepper.
- Place a large frying or griddle pan over a medium heat and add the oil. Once hot, fry the steaks for 3 - 5 minutes on each side until cooked through. Halfway through cooking, add the tomatoes to the pan with the lamb and allow them to blister a little in the heat.
- Once the potatoes are cooked, drain and transfer to a bowl with the sour cream and a drizzle of oil, if desired. Mash until smooth (adding a splash of milk for a smoother consistency if required) and fold in the olives, seasoning generously with salt and pepper to taste.
- Divide the mash, lamb and tomatoes between plates and serve immediately, drizzling over any juices from the pan and garnishing with an extra sprig of rosemary.