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:

  1. Pre heat you oven to 200c
  2. Line a roasting tray with baking paper
  3. Drizzle paper with 1/2 the olive oil
  4. Place the prepared lamb on baking paper, season each piece of lamb salt & pepper, garlic, sauce and rosemary
  5. Cook lamb in a pre heated oven for 15 to 20 minutes


    Mash:

  1. Simmer or steam potato in flavored water for 20 minutes
  2. Drain cooked potato and allow them to steam in a colander for 3 minutes
  3. Put cooked potato back into the pot that’s slightly heated
  4. Add butter, cheese, shallots and mash with a cooks spoon until smooth
  5. Serve with BBQ Lamb Steaks and the Herdsman Pumpkin soup

 

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