Ingredients
11 total- 4 lamb leg steaks (approx. 450g)
- 2 rosemary sprigs, leaves picked and finely chopped
- 25g unsalted butter
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 200g radishes, cut into wedges
- 3 rhubarb stalks (approx. 150g), cut into 1cm slices
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 2 tbsp finely shredded mint
- 2 (450g) packs mashed potato, to serve (optional)
Method
3 stepsStep 1
Scatter the lamb steaks with the rosemary and season with black pepper. Heat a dry, heavy frying pan over a medium heat, add the lamb steaks and cook for 3-5 mins (depending on thickness). Reduce the heat, turn the steaks over and continue cooking for 3-4 mins or until cooked but pink in the middle. Remove to a warmed plate to rest, loosely covered with foil.
Step 2
Meanwhile, return the pan to the heat with the butter and olive oil, until sizzling. Stir in the garlic for 30 secs, then add the radishes and rhubarb. Cook over a high heat for 1-2 mins, stirring every so often, until the rhubarb has softened but holds its shape. Stir in the vinegar and sugar, then season to taste.
Step 3
Place the steaks, whole or sliced, onto 4 warm plates and spoon over any resting juices. Serve with the radish-rhubarb mixture sprinkled with mint, plus mash, if you like.