Pan fried lamb steak

Name: Pan fried lamb steak
Cook time: 30 min
Yield: 4

with Delmonico potatoes and a sweet tomato sauce

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 25 mins. Trim both ends off the green beans and cut in half. Pick the Italian parsley leaves discarding their stalks then chop finely.
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. Wipe out and reserve the pan. Thinly slice the lamb steak before serving.
3. TO COOK THE VEGETABLES:

Heat a drizzle of oil in the reserved pan over a medium-high heat. Once hot add the green beans and cook for 3-4 mins. Add the peas and sweet tomato sauce and cook for a further 1- 2 mins. Remove from the heat and season with salt and pepper.
TO SERVE:

Divide the Delmonico potatoes between plates, top with sliced lamb and the vegetables in tomato sauce. Finish with a sprinkle of toasted walnuts and chopped Italian parsley.