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Lamb with Quick-fried Radishes and Rhubarb

Lamb with Quick-fried Radishes and Rhubarb

By OcadoLifePublished on 30 May 2024We usually associate rhubarb with puddings, but its tart zinginess can be great in savoury dishes too – like this Lamb with Quick-fried Radishes and Rhubarb from Sam and Sam Clark, chefs and founders of well-loved London restaurant Moro. This recipe uses field rhubarb, which tends to be tarter than bright pink forced rhubarb – teamed with peppery radishes, it makes a tangy, crunchy combo that’s a marvel with lamb steaks.
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Time and servings

20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time

Ingredients

  • 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

  • Step 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.