Pan fried Lamb

Name: Pan fried Lamb
Cook time: 30 min
Yield: 4

with Delmonico potatoes and salsa verde

Ready in around 30 mins

RECIPE FACT:

The recipe for Delmonico Potatoes originated around 1830 at Delmonico’s Restaurant in New York City.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 220°C fanbake
1. TO COOK THE DELMONICO POTATOES:

Open the steamed potatoes, place on an oven dish and season well with salt. Pour over the Delmonico cream then sprinkle the grated cheese over the top. Place into the oven for 20 mins. Remove from the oven and season with salt and peper. Cut the courgettes in half lengthways then slice into 1cm halfmoons. Cut the tomatoes in 2cm chunks.
2. TO COOK THE LAMB STEAKS:

Remove the lamb leg steaks from their packaging, pat dry with a paper towel and season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot cook the steaks for 2-3 mins each side. Remove the lamb steaks from the pan, set aside on a plate and cover to keep warm. Thinly slice the lamb steak before serving.
3. TO COOK THE VEGETABLES:

Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot add the courgettes and cook for 3-4 mins. Add the tomatoes and cook for a further 1 min. Remove from the heat and season with salt and pepper.
TO SERVE:

Divide the Delmonico potatoes between plates, top with sliced lamb courgette and tomatoes. Top with a spoon of salsa verde and a sprinkle of toasted almonds.