Lamb steaks with potato cakes + roasted tomatoes

Serves 4 

Ingredients

4 leg lamb steaks, trimmed (125g approx each)

olive oil, for brushing

lemon pepper, to sprinkle

1 punnet cherry tomatoes, halved

Potato Cakes

900 g Desiree potatoes, peeled

3 green onions, finely chopped

1½  tbsp baby capers

zest of 1 lemon

3 tsp lemon juice

1 egg, lightly beaten

1/3 cup finely chopped parsley

50 g butter, melted

Herbed Sour Cream

½ cup light sour cream
1/3 cup chopped mixed herbs (mint, chives and parsley)

Potato Cakes - Place the green onions, capers, lemon zest and juice, beaten egg and parsley in a large bowl. Just prior to cooking, grate the potato into another bowl. Squeeze the liquid from the potato, using your hands. Add the potato to the bowl and stir the mixture to combine. Spoon 12 even sized spoonfuls of the potato mixture onto a large paper lined baking tray. Flatten the potato cakes to about 7 cm rounds. Brush with half the butter. Bake 15 minutes then turn, brush with remaining butter and bake a further 15 minutes until cooked and golden.

Roasted Tomatoes - Place the halved tomatoes on a baking tray lined with non-stick baking paper. Season with salt and ground black pepper. Bake in oven preheated to 200ºC the oven with the potatoes, for 15 minutes or until soft. Set aside.

Herbed Sour Cream - Combine the sour cream and herbs and set aside.

Meanwhile, pat the steaks dry with paper towels. Lightly brush with olive oil and sprinkle each side with lemon pepper. Heat a char-grill or non-stick frypan. Cook for 3-4 minutes each side or until cooked to desired doneness, and rest the steaks for 5 minutes.

Serve with the potato cakes topped with the roasted tomatoes. Drizzle with the herb sour cream.

Photography: Jon Bader 

Stylist: Sally Parker

Recipe: Sally Parker

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