Roasted lamb leg steak served with minted Ratte potatoes, broad beans and a herb dressing.
Preheat the oven to 180'C.
Season each piece of lamb with salt. Heat a frying pan until very hot. Add the lamb to the pan and seal on both sides. Transfer to the oven and cook to taste. 3 to 5 minutes should give a medium rare result. Rest the meat for the same amount of time as the cooking.
Put the potatoes into a pan of cold salted water. Bring to the boil and then reduce the heat to a simmer and cook until tender. Drain and keep warm.
Finely slice the mint. Crush the potatoes with the butter using a fork. Fold in the mint and season to taste.
Blanch the broad beans for 3 minutes in boiling water and then refresh in iced water. Remove the pods from the shells.
Peel and finely dice the shallot. Pick and finely chop the parsley. Finely chop the chives. Zest and juice the lemon.
Peel and mince the garlic.
Warm the broad beans in the olive oil with the chopped shallot and garlic. Just before serving, add the finely chopped parsley and chives. Season with salt, pepper, lemon juice and zest.
Cut the lamb into 3 slices and serve on a bed of crushed and minted potatoes. Finish with a generous amount of the herb sauce and broad beans.
«To get extra flavour in to the lamb, marinate the leg steaks overnight with some rosemary, garlic and olive oil.»