Name: Lamb steaks, new potatoes and chimichurri
Total time: 1800 s
Yield: 4
Ingredients: 4 lamb leg steak; 1 clove garlic; 1 kilogram salad potato; 2 pack asparagus spear; 25 gram rosemary; 1/4 lemon; 4 tablespoon chimichurri

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Put the lamb steaks (4) into a bowl. Season, add the garlic (1 clove) , then drizzle with a little olive oil. Mix together and leave to sit at room temperature.

Step 3

Put the potatoes (1 kg) into a large roasting tray. Season and drizzle with a little olive oil, then toss together to evenly coat. Roast for 15-20 minutes, then remove from the oven and give it a stir.

Step 4

Mix in the asparagus (2 packs) and rosemary (25 g) , then arrange the lamb steaks on top. Return the tray to the oven and roast for 12 minutes if you’d like the lamb cooked to medium, and 15 minutes for well done.

Step 5

Remove the traybake from the oven, sprinkle over the lemon zest (1/4) and squeeze over some juice. Divide between serving dishes and serve with a drizzle of the chimichurri (60 mL) .

Lamb steaks, new potatoes and chimichurri

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