Sunday, 21 August 2011
Lamb steak, crushed new potatoes with humous with spring veg
Method - boil new potatoes for 15 ish minutes, meanwhile chop and saute in olive oil spring onion, garlic, 2 yellow courgettes, about 8 runner beans and a big handful of cherry tomatoes. Add tbsp olive oil, oregano and a cup of water - simmer for about 20 mins. Marinate lamb rump steaks in olive oil and greek type herbs and spices - cumin, garlic, mint, black pepper, tiny bit of cinamon, oregano. Pan fry on high heat for about 4 minutes each side until there is a nice caramelised crust and the centre is still slightly pink. Mix together tbsp olive oil, I heaped tbsp humous with about the same of greek yogurt and a good squeeze of lemon, grind in black pepper, salt and loads of chopped chives. Crush boiled potatoes and stir in sauce while still warm.
The best lamb I have ever tasted I think - but victim wanted hers cooked a bit longer. The lovely new potatoes didn't really need dressing, but this garlicky yogurty sauce rang the changes and moistenned the dish. A success all round I would say.