Thursday, 3 September 2009

Leg of Lamb Steak on Potato and Onion Swirl with Garlic and Mint Soured Cream

This is a recipe which can be a little bit awkward in the preparation. It is very important therefore for me to point out from the outset that not too much should be made of attempting to arrange the raw potato and onion slices in a swirl on the baking tray in the first instance. When they are cooked and are softer and more malleable, it will be very simple to arrange them effectively on the plate in the desired fashion.

It is of course not entirely necessary to arrange them as shown on the baking tray and they can equally well be laid out flat and separately, turned once half-way through cooking. I believe, however, that arranging them as shown in the first instance allows the flavour of the onions to permeate in to the potatoes and makes for a much tastier final result.


1 leg of lamb steak or fillet
1 medium sized potato (unpeeled, sliced to one-eighth inch thick)
1 small onion (peeled, sliced to one-eight inch thick)
1 tbsp low fat soured cream
6 fresh mint leaves (finely chopped)
1 clove of garlic (crushed)
Sunflower oil
Small knob of butter


The first step is to prepare the soured cream garnish. This is simply a matter of combining the soured cream, mint and garlic in a small bowl, stirring well and covering with clingfilm, before refrigerating it until required.

Put the oven on to pre-heat to 400F/200C/Gas Mark 6. Add about a tablespoon of sunflower oil to a large bowl and season it well with salt. Place six potato slices in to the bowl and stir them around carefully but well to ensure even coating in the oil and salt.

Lightly grease a baking sheet with a little bit of butter and arrange the potato slices and six onion slices as shown. Remember not to be too particular as they can and will be tidied up at the time of service. Place the baking tray in to the oven for twenty-five minutes.

The leg of lamb steak will take about six minutes to cook on each side, if of the thickness (about half an inch) of the one shown. When the potato and onion swirl has been in the oven for about ten minutes, therefore, heat a little sunflower oil in a non-stick frying pan and fry the steak gently, turning half way through the cooking time. This will have it ready a few minutes before the potatoes and allow it to be pushed to the side to rest.

Cook the frozen peas as described on the packet. This usually entails putting them in to boiling water for two to three minutes. Drain them well when done.

Take the potato and onion swirl from the oven and carefully transfer it to a plate with a large spatula. Tidy up the construction as required. Sit the lamb steak on top, spoon the peas around it and top off with the soured cream.

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