Ingredients:-
- 2 tbsp olive oil
- 4 lamb shoulder steaks
- 3 potatoes, thickly sliced
- 1 red onion, halved & sliced
- sprig fresh rosemary or 1 tsp of dried
- Fresh flat leaf parsley, chopped
- Fresh thyme, chopped
- 2 tbsp wholegrain mustard
Method:-
- Heat oven to 220C/fan 200C/gas 7.
- Thickly slice the potatoes and PART boil for about 7 minutes.
- Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside.
- Brush the steaks with mustard.
- Toss the potato, onion, remaining oil and half the herbs into the roasting tray, then lay the steaks on top.
- Scatter with remaining herbs and roast everything for 40 mins until the potatoes are softened and the lamb cooked.
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Details
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Written by ethel
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Category: Lamb Based
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