Rosemary and garlic lamb leg steaks

Name: Rosemary and garlic lamb leg steaks
Cook time: 30 min
Yield: 1
Cuisine: Hertfordshire, England

with courgette, green beans and GF truffle aioli

Ready in around 30 mins

RECIPE FACT:

Sheep numbers peaked in New Zealand in 1982 to 70 million and then dropped to about 27.6 million.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

Preheat oven to 210°C.
1. TO COOK THE POTATO:

Place the steamed gourmet potatoes onto an oven tray lined with baking paper then drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 12 mins. Trim the ends off the courgette, cut in half lengthways then cut in to 2 cm pieces. Trim the ends off the green beans then add the courgette and green beans to the tray with the potatoes and cook for a further 10 mins.
2. TO PREPARE AND COOK THE LAMB:

Heat a non-stick frying pan over a medium-high heat. Once the pan is hot cook the rosemary and garlic marinated lamb leg steaks for 2-3 mins each side for medium rare – slightly longer if you like more cooked. Remove from the pan and season with salt and pepper then rest for 3 mins before slicing into 2 cm slices.
3. TO DRESS THE MIZUNA:

Empty the pack of mizuna into a serving bowl and drizzle with a little olive oil and season with salt, toss to dress.
To serve:

Divide the roasted vegetables between plates then top with sliced lamb. Finish with a dollop of GF truffle aioli and serve with mizuna salad.