
20 minutes
6 people
Part One:
Ingredients
- 600g Lamb steaks, pounded out until thin
- Sea salt & pepper
- 4 tbsp spoons extra virgin olive oil
- 3 garlic cloves thinly sliced
- Good BBQ sauce
- 2 tbsp rosemary, chopped
- 500g skin on Red Potato, 4 cm diced
- 1.5 L lightly salted water + 2 bay leave
- 100gm butter + 250gm havarti cheese cubed
- 2 shallots finely sliced + sea salt & white ground pepper
Lamb:
- Pre heat you oven to 200c
- Line a roasting tray with baking paper
- Drizzle paper with 1/2 the olive oil
- Place the prepared lamb on baking paper, season each piece of lamb salt & pepper, garlic, sauce and rosemary
- Cook lamb in a pre heated oven for 15 to 20 minutes
Mash:
- Simmer or steam potato in flavored water for 20 minutes
- Drain cooked potato and allow them to steam in a colander for 3 minutes
- Put cooked potato back into the pot that’s slightly heated
- Add butter, cheese, shallots and mash with a cooks spoon until smooth
- Serve with BBQ Lamb Steaks and the Herdsman Pumpkin soup