Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, herby lamb leg steak with homemade cherry and potato salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have herby lamb leg steak with homemade cherry and potato salad using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
- Get 2 herby lamb leg steak (I bought it from supermarket but you can use lamb rumps or another prime cut of lamb if preferred)
- Take 6 tsp olive oil
- Get 500 gram mini new potatoes
- Make ready 1 red onion, peeled and sliced
- Prepare 6 garlic cloves, peeled and sliced
- Prepare 1 tsp dried oregano leaves
- Make ready 1 tsp dried thyme leaves
- Make ready 250 gram cherries, pitted and halved
- Make ready Salt
- Make ready Freshly ground black pepper
- Make ready 2 tbsp balsamic vinegar
- Get 2 handfuls salad leaves
Instructions to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
- Gather all the ingredients
- Cook the lamb steak based on the instructions that provide on the packaging.
- Boil the potatoes in salted water until cooked, then drain and cut in half if too big
- Caramelise the onion and garlic over medium heat with the remaining oil that you used to cook the steak early on. Stirring often. Add potatoes, herbs and cherries and continue to cook so that it’s all warmed through. Season, mix int the vinegar, then take off the heat.
- To serve, divide the potato salad among 2 plates and scatter with the salad leaves. Slice the lamb and lay on top.
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