Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, herby lamb leg steak with homemade cherry and potato salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Herby Lamb Leg Steak with Homemade Cherry and Potato Salad. Tomato and black beans are served with orange segments for a refreshing dish, with a hint of chilli adding warmth to the dressing. Lamb Leg steaks marinated in Worcestershire sauce, fresh herbs, balsamic vinegar, rapeseed oil and seasoning.
Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have herby lamb leg steak with homemade cherry and potato salad using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
- Make ready 2 herby lamb leg steak (I bought it from supermarket but you can use lamb rumps or another prime cut of lamb if preferred)
- Get 6 tsp olive oil
- Get 500 gram mini new potatoes
- Get 1 red onion, peeled and sliced
- Take 6 garlic cloves, peeled and sliced
- Make ready 1 tsp dried oregano leaves
- Make ready 1 tsp dried thyme leaves
- Get 250 gram cherries, pitted and halved
- Get Salt
- Get Freshly ground black pepper
- Take 2 tbsp balsamic vinegar
- Prepare 2 handfuls salad leaves
Off the heat, stir in the mustard, butter and parsley. Heat a small frying pan until hot and brown them on both sides. Took out of fridge for close to an hour to bring to room temp. Serve with lamb steaks or grilled lamb koftas.
Instructions to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
- Gather all the ingredients
- Cook the lamb steak based on the instructions that provide on the packaging.
- Boil the potatoes in salted water until cooked, then drain and cut in half if too big
- Caramelise the onion and garlic over medium heat with the remaining oil that you used to cook the steak early on. Stirring often. Add potatoes, herbs and cherries and continue to cook so that it’s all warmed through. Season, mix int the vinegar, then take off the heat.
- To serve, divide the potato salad among 2 plates and scatter with the salad leaves. Slice the lamb and lay on top.
Serve the lamb on plates with the potatoes and vegetables, drizzled with sauce. Russell Brown's chargrilled lamb leg steak recipe is served with a simple chimichurri sauce and warm potato salad - just the dish for a summer barbecue. If the weather isn't playing ball, you can cook the leg steaks inside on a chargrill pan instead. Pour the stock over the couscous, cover and leave to swell. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling.
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