Lamb Leg Steaks with Rosemary Potatoes


Serves 1

  • 200g new potatoes, halved
  • 1 tsp olive oil
  • 130g lamb leg steak
  • salt and pepper
  • 1 garlic clove, peeled and crushed
  • 2 sprigs rosemary, leaves finely chopped
  • 15g capers
  • ½ tsp dijon mustard
  • 40g tenderstem broccoli
  • 40g green beans, trimmed


Boil the potatoes in a pan of boiling water for 8 minutes or until just tender then drain and leave to steam dry in the colander.

Heat a griddle pan over a high heat and rub half of the oil over the lamb steak. Season with a little salt and pepper then cook for 4-5 minutes on each side, or until cooked to your liking. Set aside on a plate and leave to rest.

Heat the remaining oil in a large, non-stick frying pan over a medium heat and add the garlic, rosemary, capers and potatoes. Fry everything together for 4-5 minutes before stirring through the mustard.

Meanwhile, boil the broccoli and green beans for a few minutes then serve everything up together.

  • good for batch cooking

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