Garlic Potatoes & Moroccan-Spiced Lamb
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Ingredients
Makes 2 serves
- 2 lamb leg steaks
- 1 tsp cumin
- half tsp ground coriander
- half tsp dried mint
- quarter tsp garlic powder
- pinch chilli flakes
- pinch cayenne pepper
- 2 tbsp olive oil
- approx. 567g tin peeled new potatoes
- 1 tsp minced garlic
- approx. 1 tbsp butter
- 1 tsp dry mixed herbs
- half tsp onion powder
- salt and pepper
Method
- In a medium mixing bowl, mix the cumin, coriander, dried mint, garlic powder, chilli flakes, cayenne pepper and a pinch of salt in with the olive oil to make the marinade.
- Coat the lamb steaks in the marinade, making sure to thoroughly coat all sides. Place the lamb into a ziplock bag and let marinate in the fridge for about 2-3 hours.
- Just before removing the lamb from the fridge, drain the tin of potatoes and slice them into half centimetre thick slices. Preheat the oven to gas mark 7 / 220°c / 425°f.
- When the lamb has finished marinating, place a pan over high heat with a small amount of oil. Remove the lamb from the zip lock bag and cook for 2-3 minutes on each side. After the lamb has been sealed, place on a tray and put a small knob of butter on each and finish cooking in the oven for about 5-10 minutes.
- While the lamb is in the oven, use the same hot pan that the lamb was cooked in. Over high heat, add the minced garlic and cook for about a minute, then add the sliced potatoes and toss in the pan.
- Add approximately a tablespoon of butter, the dried herbs and the onion powder in with the potatoes and toss through. Continue cooking for about 4-5 minutes until the potatoes are starting to go brown and slightly crispy.
- Once the lamb has finished cooking, remove it from the oven and let it rest for 2 minutes then serve with the potatoes and your choice of veggies or salad.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
