Herby Lamb Leg Steak with Homemade Cherry and Potato Salad
Herby Lamb Leg Steak with Homemade Cherry and Potato Salad

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, herby lamb leg steak with homemade cherry and potato salad. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Great recipe for Herby Lamb Leg Steak with Homemade Cherry and Potato Salad. Spearmint leaves+Coriander sprigs Salsa Prep Note: Char slices of pineapple first before chopping/dicing it. 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.

To get started with this recipe, we have to 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:
  1. Take 2 herby lamb leg steak (I bought it from supermarket but you can use lamb rumps or another prime cut of lamb if preferred)
  2. Get 6 tsp olive oil
  3. Take 500 gram mini new potatoes
  4. Get 1 red onion, peeled and sliced
  5. Get 6 garlic cloves, peeled and sliced
  6. Take 1 tsp dried oregano leaves
  7. Get 1 tsp dried thyme leaves
  8. Get 250 gram cherries, pitted and halved
  9. Take Salt
  10. Make ready Freshly ground black pepper
  11. Prepare 2 tbsp balsamic vinegar
  12. Get 2 handfuls salad leaves

Choose a one-tray roast, serve with a summery salad, add a spicy side vegetable or make into kebabs. Drain and return to the saucepan. Off the heat, stir in the mustard, butter and parsley. Heat a small frying pan until hot and brown them on both sides.

Steps to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
  1. Gather all the ingredients
  2. Cook the lamb steak based on the instructions that provide on the packaging.
  3. Boil the potatoes in salted water until cooked, then drain and cut in half if too big
  4. 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.
  5. To serve, divide the potato salad among 2 plates and scatter with the salad leaves. Slice the lamb and lay on top.

Took out of fridge for close to an hour to bring to room temp. Heat a large non-stick frying pan with half the oil. Put the potatoes in a non-stick roasting tin and add the remaining oil, garlic paste, lemon juice, onion and rosemary. Serve with lamb steaks or grilled lamb koftas. Pour the stock over the couscous, cover and leave to swell.

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