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
   

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   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