|Sat Fat 5.7g||28%|
Preheat oven to 220°C/200°C fan. Boil potatoes in salted water, drain well and steam dry.
Add the boiled potatoes and asparagus to a lined baking tray. Mix the lemon zest, garlic, rosemary needles and olive oil together and pour over the baking tray. Season well and toss together. Set aside.
Oil and season the lamb before adding to a heavy non-stick frying pan. Turn up the heat and sear/fry the meat for 30 seconds each side. Then, add the meat to the baking tray with the potatoes and asparagus and place in the oven for 15 minutes.
Remove from oven and serve while hot.
TIP If you like your lamb very rare you can pan fry the meat in the pan for 3 minutes each side and cook the veg separately.
250g potatoes (such as Rooster), cut into 2cm pieces
1 lemon, peeled
1tbsp olive oil
1 clove garlic, thinly sliced
1 sprig rosemary, needles removed (i.e. not stem)
250g asparagus spears, woody ends removed or green beans
2 lamb steaks
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.