Ingredients
Lamb
- 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
Method
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.
Reproduced from Beef and Lamb New Zealand with permission.