Lamb Steaks with Potato Cakes



  • 4 Quality Mark lamb leg steaks
  • 1 punnet cherry tomato, halved
  • ½ cup light sour cream
  • handful of fresh mixed herbs, chopped (e.g. parsley, mint, chives)

Potato cakes

  • 3 spring onions finely chopped
  • 1 tbsp capers
  • grated zest of 1 lemon
  • 3 tsp lemon juice
  • 1 egg lightly whisked
  • ⅓ cup finely chopped parsley
  • 900g potatoes, peeled
  • 50g butter, melted


To make lamb

  • Brush each lamb steak lightly with oil. Season with salt and pepper. Set aside to use later.
  • Preheat the pan to moderately hot before adding the lamb steaks.
  • Keep the heat at moderately high. Cook steaks on one side until the first sign of moisture appears on the top.
  • Turn and cook for a further 2-3 minutes for medium “doneness” or until done to your preference. Turn once only.
  • Remove lamb steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.

To make potato cakes

  • Place the spring onions, capers, rind and juice, egg and parsley in a large bowl.
  • Just prior to cooking, grate the potato into another bowl. Using your hands, squeeze the liquid from the potato.
  • Add the potato to the spring onion mixture and mix well.
  • Spoon 12 even-sized spoonfuls of the potato mixture onto a large baking paper-lined tray.
  • Flatten the potato cakes into rounds of about 7cm.
  • Brush with half the butter.
  • Bake at 200ºC for 15 minutes.
  • Turn each cake over, brush with remaining butter and bake a further 15 minutes until cooked and golden.

Tomatoes & sour cream

  • Place the tomatoes on a tray lined with baking paper.
  • Season with salt and pepper.
  • Bake with the potato cakes for 15 minutes.
  • Combine the sour cream and herbs and set aside.

beef lambReproduced from Beef and Lamb New Zealand with permission.