Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, herby lamb leg steak with homemade cherry and potato salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. 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 must 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 cook that.
The ingredients needed to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
- Prepare herby lamb leg steak (I bought it from supermarket but you can use lamb rumps or another prime cut of lamb if preferred)
- Make ready olive oil
- Take mini new potatoes
- Get red onion, peeled and sliced
- Get garlic cloves, peeled and sliced
- Get dried oregano leaves
- Make ready dried thyme leaves
- Get cherries, pitted and halved
- Take Salt
- Get Freshly ground black pepper
- Prepare balsamic vinegar
- Take salad leaves
Set aside while you prepare the vegetables. 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. Mix together with your hands so that the potatoes are thoroughly coated in the garlicky mix.
Instructions 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.
Put the potatoes in a non-stick roasting tin and add the remaining oil, garlic paste, lemon juice, onion and rosemary. Mix together with your hands so that the potatoes are thoroughly coated in the garlicky mix. Mix the resting juices with the remaining oil and lemon juice, then drizzle over the salad. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season.
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