Ingredients: Serves 2
For the lamb & potatoes
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1 rosemary sprig,
leaves chopped
• 2 lamb steaks
• 6 medium sized potatoes, sliced in to 1cm rounds
• 2 garlic cloves,
slightly bashed
• 150ml lamb or beef stock
• 2 tsp redcurrant jelly
• Small knob of butter
For the peas
• 500g of frozen garden peas, defrosted and drained
• 2 tsp olive oil
• 50g of butter, softened
• 1 garlic clove, crushed
• 2 shallots, finely chopped
• 1 bunch of fresh mint leaves, chopped
• Freshly ground black pepper
• 100g Feta cheese
This is a great spring dish perfect for a romantic Easter dinner date and can be perfectly paired with a pinot noir
Method:
Lamb & potatoes
Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside for one hour.
After an hour start to warm dinner plates ready to serve. Boil the
potatoes until tender – try not to over cook as they run the risk of falling apart when fried.
Heat the olive oil in a large frying pan, add the potatoes and garlic, and fry gently until golden.
Sprinkle some salt over the potatoes and then push to the side of the pan. Remove the garlic and then add the lamb steaks and fry for 1-2 minutes each side. Don’t be tempted to over cook the lamb as this can make it tough – best served medium. Remove the lamb and potatoes and leave to rest in a warm place.
Keeping the pan on the heat and add the stock, and bring to the boil. Deglaze the pan, scraping any of the flavoursome sticky bits from the bottom. Simmer until reduced by half. Then mix in the redcurrant jelly, continuing to stir until melted. Taste and season accordingly – remember you can add a few dashes of balsamic vinegar if it is too sweet.
Crushed minted peas
Add the butter and crushed garlic. Mix well together to form a garlic butter.
Add half of the peas to a food processor and roughly blitz – remember you want to achieve a crushed look not a fine purée.
Add the oil to a pan over a medium heat and gently sauté the shallots for 2-3 minutes, then stir in 2–3 Tbsp of the garlic butter. When the butter has fully melted add the whole and blitzed peas. Next add the mint to taste.
Keep stirring for a few minutes until the peas are heated through and season to taste.
To serve
Divide the potatoes between two warmed plates and add generous portions of the crushed minted peas. Slice each steak into 5-6 pieces and arrange on top of the peas. Spoon over some of the sauce and then crumble over some feta.
Serve immediately with a large glass of pinot noir.