Lamb leg steaks with crushed peas, dill and feta
Preparation time:10 minutes. Cooking time:30 minutes. Total time:40 minutes
- 400g small charlotte potatoes,halved2
- tbsp olive oil2 garlic cloves, crushed
- ½ lemon, zest and juice
- 4 essential Waitrose New Zealand Lamb Leg Steaks
- 1 tbsp unsalted butter
- 1 echalion shallot, finely diced
- 400g frozen peas
- Handful shredded mint leaves
- Handful chopped dill
- 50g feta, crumbled
Bring a large pan of salted water to the boil. Simmer the potatoes for 12-14 minutes until tender, drain and set aside. Meanwhile, mix the oil, garlic and lemon zest and rub all over the lamb steaks. Season.
Heat a large frying pan over a medium-high heat. Fry the lamb for 3-4 minutes on each side. Lift out and set aside covered with a sheet of foil. Toss the potatoes into the hot frying pan and fry for 2 minutes, stirring, until just coloured; season and take off the heat. Set aside.
Meanwhile, in a small pan, heat the butter to foaming, add the shallot and a pinch of salt; sauté for 5 minutes until soft. Add the peas and 1 tbsp water and cook for 3-4minutes until piping hot. Take off the heat, crush with a masher, stir in the herbs, most of the feta and the lemon juice. Pile the potatoes, peas and lamb onto plates and scatter with the remaining feta.
Cook’s tip: Add the lemon juice to the peas only at the last minute; otherwise it can dull their bright green colour.
Tikka lamb cutlets with new potatoes and peas
Preparation time:15 minutes, plus marinating. Cooking time:15 minutes. Total time:30 minutes, plus marinating.
- 4 lamb rack cutlets
- 1 x 70g Patak’s Tikka Masala Paste Pot
- ½ lemon, juice
- 3 tbsp mint raita
- ½ small red onion, finely sliced
- 300g new potatoes, halved
- 160g frozen peas
- Handful mint leaves, shredded
Put the cutlets, paste and a squeeze of lemon juice in a resealable freezer bag. Massage the paste into the lamb, then set aside to marinate for 20 minutes (or chill for up to 24 hours). In a large bowl, mix the raita, remaining lemon juice and sliced red onion; set aside.
Put a large frying pan over a medium-high heat. Remove the cutlets from the bag and scrape off and discard the excess marinade. Season and fry for 4 minutes on each side, then fry the edges for a couple of minutes to crisp up the fat. Ensure the juices run clear before setting aside to rest for 5 minutes.
Meanwhile, cook the potatoes in a large pan of simmering water for 12 minutes, then add the peas. Bring the water back to the boil, then drain thoroughly. Tip into the bowl with the raita and onion, then toss together, season, and fold through the mint.
Divide between two plates and serve with the lamb cutlets.
Cook’s tip: You could also try using lamb leg steaks or chicken breasts in this recipe, while mackerel fillets make a good fish option.
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