Rosemary lamb steaks

Name: Rosemary lamb steaks
Cook time: 25 min
Yield: 2
Cuisine: Cognac, France

with roasted potatoes and cognac jus

Ready in around 25 mins

RECIPE FACT:

Only 3% of Cognac is consumed in France, the rest is exported.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE).
1. TO PREPARE THE ROAST VEGETABLES:

Line an oven tray with baking paper. Peel the carrot, cut in half lengthways then cut into 1 cm halfmoons on the diagonal. Empty the bag of steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 22-25 mins.
2. TO PREPARE THE ONION SALAD:

Peel and finely slice the red onion. Place 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 3-4 mins until caramelised. Remove from the heat, place into a salad bowl and allow to cool. Just before serving, add the rocket then drizzle with olive oil, season with salt and pepper and toss to combine. Remove the parsley leaves, discarding their stalks then chop finely.
3. TO COOK THE LAMB:

Remove the rosemary lamb steaks from their packaging. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the lamb, season with salt and pepper and cook for 2-3 mins on both sides for medium rare - a little longer for well done. Remove from the pan, cover to keep warm and allow to rest for a few mins before slicing. Place the pan back over the heat, pour in the Cognac jus and heat for 30-60 secs.
TO SERVE:

Divide the roasted vegetables and onion salad between plates. Top with the sliced rosemary lamb, pour over the cognac jus and sprinkle with chopped parsley.