Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, herby lamb leg steak with homemade cherry and potato salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Herby Lamb Leg Steak with Homemade Cherry and Potato Salad. Discover how best to cook lamb steaks with our collection of top recipes. Choose a one-tray roast, serve with a summery salad, add a spicy side vegetable or make into kebabs.
Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something which I have loved my entire life.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
- Get 2 herby lamb leg steak (I bought it from supermarket but you can use lamb rumps or another prime cut of lamb if preferred)
- Take 6 tsp olive oil
- Prepare 500 gram mini new potatoes
- Prepare 1 red onion, peeled and sliced
- Prepare 6 garlic cloves, peeled and sliced
- Prepare 1 tsp dried oregano leaves
- Get 1 tsp dried thyme leaves
- Prepare 250 gram cherries, pitted and halved
- Make ready Salt
- Take Freshly ground black pepper
- Prepare 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.
Steps 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. 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. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb. Heat a large non-stick frying pan with half the oil.
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