In bowl combine mint, lemon peel, garlic, the 1teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes degrees F for medium-rare, degrees F for medium. Meanwhile, cook peas according to package directions. Place in food processor or blender. Cover and process until nearly smooth.
Transfer to bowl; stir in tarragon. Drizzle peas with melted butter; top with fresh herb sprigs. By joining the mailing list you confirm you are happy for us to use your personal data to contact you by e-mail. We will never share your data with anyone else. Read the full privacy policy. Lamb steaks are a really useful cut of meat, readily available and easy to prepare. They work well as a tray bake, and if you want to cut down your meat intake you could always just do two lamb steaks between four, and up the veg a little.
Tantalisingly tasty, this one. First marinate the lamb. Mix the oil, lemon juice, garlic and mint in a bowl and add plenty of seasoning.
Add the onion and garlic to the pan and fry for 5 mins. Stir in the stock and Worcestershire sauce and bring to the boil. Pour over the lamb steaks and add the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for 30 mins.
Add the cherry tomatoes and return to the oven for a further mins. Served garnished with fresh oregano or thyme leaves. These lamb steaks bake in the oven meaning you can get on with something else while it cooks.
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