Balsamic lamb steak

Name: Balsamic lamb steak
Cook time: 30 min
Yield: 2

with cheesy gratin and salsa verde

Ready in around 30 mins

RECIPE FACT:

The ageing process of balsamic can take anywhere from 12 to 25 years, and the longer it ages, the more complex the flavour becomes.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE POTATO GRATIN:
Line a medium oven dish with baking paper. Place the steamed sliced potatoes and the nutmeg cream into a saucepan. Season with salt and cook over a high heat for 2 mins or until the cream starts to bubble up on the side of the pan. Pour the potatoes and nutmeg cream into the dish and sprinkle with grated mozzarella. Bake in the oven for 22-25 mins or until potatoes are cooked through and the gratin is golden on top.
2. TO PREPARE THE VEGETABLES:
Peel then slice the red onion into 1 cm wedges. Trim the woody ends off the sweet stem broccoli, then cut in half lengthways. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the onion, season with salt and pepper and cook for 2-3 mins. Add the sweet stem broccoli and cook for 2-3 mins until charred. Remove from the pan and cover to keep warm.
3. TO COOK THE LAMB STEAKS:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the balsamic lamb steaks, season with salt and pepper and cooks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing.
TO SERVE:
Divide the potato gratin and the vegetables between plates. Top with the lamb steak drizzling over any pan juices. Dollop with salsa verde and a sprinkle of toasted almonds.