Ingredients:
Lamb steaks, or indeed any chops, work well when cooked in a little oil in a
shallow pan, remaining juicy in the extreme.
Ingredients
20 new potatoes
4 lamb leg steaks or chops
salt and freshly ground black pepper
4 tbsp olive oil
1 lemon, zest and juice
15-20 mint leaves, roughly chopped |
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Cooking Tips:
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Cooking Instructions:
Method
1. Put the potatoes on to boil in deep, salted water. Season the chops on both
sides with salt and freshly ground black pepper.
2. Mix the olive oil with the lemon zest, the mint and a little pepper and salt.
3. When the potatoes are almost tender, warm the olive oil and lemon mixture
over a moderate heat in a shallow, heavy-based pan. As it starts to sizzle, lay
the seasoned lamb in the pan and let it colour for a couple of minutes. Turn the
meat over and cook the other side for several minutes, making sure that the
lemon and mint aren't burning. The meat should remain juicy, its surface caught
golden brown here and there, rose-pink within. Lift the meat on to warm plates.
Drain the potatoes.
4. Pour the lemon juice into the hot pan the lamb was cooked in, and let it
bubble for a few seconds, scraping at the gooey sediment left behind by the
chops and stirring it in. Pour it over the chops, crushing the drained potatoes
into the cooking juices as you eat. |
