Grass-fed lamb leg steaks

Name: Grass-fed lamb leg steaks
Cook time: 25 min
Yield: 4

with cauliflower cheese and mint sauce

Ready in around 25 mins

RECIPE FACT:

Cauliflower is thought to originate from Kythrea in Cyprus.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210°C (fan bake). Bring a medium pot of boiling salted water to the boil over a high heat.
1. TO COOK THE POTATOES:

Peel the carrot and dice into 2 cm cubes. Spread the carrot, along with the steamed potatoes on an oven tray lined with baking paper. Drizzle with a little cooking oil and season with salt then place in the pre-heated oven and roast for 20 mins.
2. TO MAKE THE CAULIFLOWER CHEESE:

Cut the cauliflower into small florets. 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 crumb then cook in the oven for 15 mins.
3. TO COOK THE LAMB STEAKS:

Remove the grass-fed lamb leg steaks from their packaging and pat dry with a paper towel. Rub all over with 1-2 tbsp of olive oil and season with salt and pepper. Heat a non-stick frying pan over a high heat and once hot add the lamb leg steaks. Sear on each side for 2-3 mins for pink lamb. Allow to rest for 3 minutes before slicing.
TO SERVE:

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