Recipe: Lamb steaks with minted pea puree and fondant potatoes

Ingredients for fondant potatoes (serves two)

2 x medium sized white potatoes (Maris Piper or King Edward potatoes work well) 
Sprig of fresh thyme 
2 x cloves of garlic 
4oz of butter
75ml of vegetable stock

Peel the potatoes, then slice each end to create a flat edge so they will stand upright.

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Place 4oz of butter in a small pan and melt. The pan must be large enough to allow your fondant potatoes to stand upright, but the smaller the pan the better as you want your potatoes to be deep in butter. Place the pan on a medium heat; when the butter starts foaming, place the potatoes on one flat end and cook for 5 or 6 minutes until the buttered end is golden brown. Then turn over and repeat, until the other end is golden brown.

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Peel the 2 cloves of garlic and crush slightly with a knife. Add the garlic to the potatoes and the sprig of thyme, then pour in approx 100ml of your vegetable or chicken stock. Warning! Be careful when adding the stock as the boiling butter may spit when the stock is added. Cover the pan and reduce the heat so the potatoes are simmering in the stock. Leave to cook for 30 – 40 minutes, boiling and steaming as the stock reduces and the potatoes are tender. 

Whilst the potatoes are cooking, it’s time to make the minted pea puree.

Ingredients for minted pea puree (serves two)

0.5 x small onion, or 2 x shallots
25g of butter
150g of frozen peas
3-4 fresh mint leaves
50ml of vegetable stock

Thinly slice the onion and soften for 10 minutes in 25g of butter in a pan. Once the onion has softened, add the peas to the pan along with 50ml of vegetable stock. Season with salt and pepper and bring to the boil. Cook for 4-5 minutes until the peas are hot. 

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Next add the mint leaves, take the pan off the heat and blend until you reach your desired texture. Again, we have gone for relatively smooth with some texture. 

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Serve hot; however, the puree can be reheated and once cooled can be stored for a couple of hours in the fridge. To reheat, pour back into the pan to heat through. You may need to add a little water if it has dried out. 

Next, it’s time to cook the lamb steaks. 

Ingredients for lamb steaks with port reduction (serves two) 

4 x small lamb steaks
25ml of red wine vinegar 
75ml of ruby port  
sprinkle of dried thyme
glug of olive oil 

Put a large frying pan on medium heat and leave it to heat up. Put the olive oil, thyme, plus salt and pepper on to the lamb steaks and rub in to ensure they are coated. 

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Fry the lamb steaks as required depending on thickness and preference. 4-6 minutes on each side cooked these steaks to medium. Rest the steaks whilst making the port reduction. To do this, deglaze the pan with the port and vinegar, and reduce until you have a slightly syrupy consistency. (If you drag a wooden spoon through the liquid it should leave a line for a second or two.)

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