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w/ Minted Creamed Peas and Radish & Pomegranate Salad
Serves 3
Cooking time ~1hour
This is a nice autumnal alternative to Steak & Chips. Lamb leg steaks go really nicely with minted peas and these potatoes are so crispy and light they should be illegal. Garnish with a tangy pomegranate salad and some crumbled feta.
Ingredients:
3x Lamb Leg Steaks
500g Frozen Peas
2tbsp Double Cream
Fresh Mint
Fresh Rosemary
Chilli Flakes
500g Potatoes
100g Radishes
100g Pomegranate Seeds
1 Lime
1 Lemon
4 Garlic Cloves
1x Shallot
2 tsp Caster Sugar
Salt & Pepper
Vegetable Oil
Feta
Method:
Preheat the oven to 200c.
Start by marinating the Lamb steaks. Finely dice your Garlic cloves and add to a deep dish with the juice of the Lemon, some Salt & Pepper and about 1 tsp of Chilli Flakes. Mix well with the Lamb steaks and let marinate while you get on with the other prep.
Finely dice the Shallot, finely slice the Radishes and add to a bowl. Use the back of a big knife to press the Pomegranate seeds. You should get a nice amount of juice out of them. Add these to the bowl and squeeze in the juice of your Lime. Add a generous amount of Salt and about 2 tsp of Caster Sugar. Mix well and cover with cling film. Set aside.
Add a fair amount of Vegetable Oil to a baking tray. I like to use Crisp n' Dry - it's undefeated for crispy Potatoes. Put the baking tray in the oven to heat.
Peel and chop your Potatoes to quite small pieces. A couple of inches thickness should be fine. Add them to a pan of boiling water and boil for about 5 minutes. You want them to keep their shape but start to soften ever so slightly at the edges.
Once they're done, drain them in a colander and give them a shake so that the edges start to fluff a little. CAREFULLY take the baking tray out of the oven and add the Potatoes. You should hear a sizzle as they hit the hot oil. This is a good sign, it means they will turn out glorious. Put them in the oven for about 20 minutes.
Finely chop your Mint. Then, finely chop the Rosemary into tiny pieces.
Once the 20 minutes is up, carefully give the Potatoes a turn and move them around, add the Rosemary and put them back in. They should be starting to brown a little. They'll want another 10 or so minutes which is enough time to cook the rest of the meal.
Heat a large frying on a medium/high heat. Once it's hot, add the Lamb steaks and cook for about 3 minutes on each side. You should get a nice colour on each side and just check that they're cooked all the way through. I like mine quite pink but if you don't just leave them for longer. Once they're done, put them on a plate/dish covered with foil to rest.
Heat your Frozen Peas in boiling water for about 3 minutes until cooked. Once they are, take them off the heat, drain them and add them to a large bowl. Add the Mint and the Cream and mash with a potato masher. Add quite a lot of Salt and Pepper, to taste.
Carve your Lamb.
The Potatoes should be done, so once they are, carefully remove them from the baking tray and onto a plate lined with kitchen roll so they can drain. Add quite a lot of Salt.
Time to plate up! Get some of the lovely crispy Potatoes on the plate, then add the Peas. Top the Peas with the lovely pink Lamb and then top that with the Pomegranate Salad and some crumbled Feta.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.