Seared lamb steak

Name: Seared lamb steak
Cook time: 30 min
Yield: 4

with gnocchi cheese gratin and mint sauce

Ready in around 30 mins

RECIPE FACT:

The first official gnocchi recipe is attributed to Roman gourmet Marcus Gavius Apicius, dating back to the 1st century AD.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake). Bring a medium sized pot of salted water to the boil.
1. TO COOK THE POTATOES AND THE CARROT:

Line an oven tray with baking paper. Peel the carrot and dice into 2 cm cubes. Spread the carrot, along with the steamed potatoes onto the tray. Drizzle with oil and season with salt and pepper then place in the oven and roast for 20 mins.
2. TO MAKE THE GNOCCHI CHEESE GRATIN:

Empty the gnocchi pack into the pot of boiling water and cook for 1-2 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 gnocchi to coat well. Alternatively, add the cheese sauce to the saucepan that the gnocchi were cooked in. Bring to a simmer over a medium heat. Turn off the heat and pour over the gnocchi. Sprinkle over gnocchi crumbs then cook in the oven for 15 mins.
3. TO COOK THE LAMB STEAKS:

Remove the premium lamb steaks from their packaging and pat dry with a paper towel. Rub all over with 1-2 tbsp of oil and season with salt and pepper. Heat a non-stick frying pan over a medium-high heat. Once hot, add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest a few minutes before slicing.
TO SERVE:

Divide the carrot, potatoes and cauliflower gnocchi cheese gratin between plates, top with sliced lamb and a drizzle of mint sauce.