Again, this little number was a result of a slightly hungover Sunday following a World Cup game and little food in the flat. We wanted to get some food shopping done in the week so hauled ourselves to the supermarket to get a load of food. We rarely have lamb in our flat these days so that is exactly what we fancied. This is a really simple dish for the summer days and if you substitute the grill pan for a BBQ you have an even more fabulous meal!
4 Lamb steaks (lamb shrinks BIG time – have one each if you prefer)
1 tablespoon dried or fresh rosemary
1 big garlic clove, grated
Couple of handfuls of new potatoes, cut into halves
Half a pack of feta, broken up
Half a red onion, chopped
Handful of tomatoes, halved
Extra virgin olive oil
Take a bowl, add the lamb steaks, rosemary, garlic and a load of olive oil and mix mix mix. Cover in cling film and put in the fridge for about an hour.
After an hour, take the bowl out for about 20 minutes – you want this to come to room temperature.
When you take the lamb out of the fridge, put the oven on to 180 degrees Celsius.
Add the potatoes to a baking tray, drizzle with olive oil, season and put in the oven.
When the lamb has come to room temperature, start to heat up the griddle pan. Brush a little olive oil over, although you don’t need too much as you have enough in the marinade!
Start cooking the lamb, about 6-7 minutes each side (depending on how cooked you like it!)
After they are done wrap in foil while you put the salad together. You may want to leave the lamb until its about 30secs to 1 minute away from how you like it, to allow it to finish cooking slightly in the foil.
Add all the salad ingredients to a bowl, season with some pepper and drizzle over some extra virgin olive oil.
Get those potatoes out of the oven and plate up!! And enjoy!!
Do let me know if you make this and if you enjoy it! Its just a great simple dinner.
Love, A, x