Seared lamb steak

Name: Seared lamb steak
Cook time: 30 min
Yield: 4

with cauliflower cheese and mint sauce

Ready in around 30 mins

RECIPE FACT:

Cauliflower is thought to originate from Kythrea in Cyprus.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake. Bring a medium sized pot of salted water to the boil.
1. TO COOK THE POTATOES AND THE CARROT:

Line an oven tray with baking paper. Peel the carrot and dice into 2 cm cubes. Spread the carrot, along with the steamed potatoes onto the tray. Drizzle with oil and season with salt and pepper then place in the oven and roast for 20 mins.
2. TO MAKE THE CAULIFLOWER CHEESE:

Cut the cauliflower into small pieces. Add to the pot of boiling water and cook for 4-5 mins. Drain well into a colander then place into an oven dish with sides. Preferred method: Microwave cheese sauce for 1 min then stir through cooked cauliflower to coat well. Alternatively: add the cheese sauce to the saucepan that the cauliflower was cooked in. Bring to a simmer over a medium heat. Turn off the heat and pour over cauliflower. Sprinkle over cauliflower crumbs then cook in the oven for 15 mins.
3. TO COOK THE LAMB STEAKS:

Remove the premium lamb steaks from their packaging and pat dry with a paper towel. Rub all over with 1-2 tbsp of oil and season with salt and pepper. Heat a non-stick frying pan over a medium-high heat. Once hot, add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest a few minutes before slicing.
TO SERVE:

Divide the carrot, potatoes and cauliflower cheese between plates, top with sliced lamb and a drizzle of mint sauce.