Herby Lamb Leg Steak with Homemade Cherry and Potato Salad
Herby Lamb Leg Steak with Homemade Cherry and Potato Salad

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, herby lamb leg steak with homemade cherry and potato salad. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have herby lamb leg steak with homemade cherry and potato salad using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
  1. 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)
  2. Prepare 6 tsp olive oil
  3. Take 500 gram mini new potatoes
  4. Get 1 red onion, peeled and sliced
  5. Take 6 garlic cloves, peeled and sliced
  6. Prepare 1 tsp dried oregano leaves
  7. Get 1 tsp dried thyme leaves
  8. Take 250 gram cherries, pitted and halved
  9. Make ready Salt
  10. Make ready Freshly ground black pepper
  11. Take 2 tbsp balsamic vinegar
  12. Take 2 handfuls salad leaves
Steps to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:
  1. Gather all the ingredients
  2. Cook the lamb steak based on the instructions that provide on the packaging.
  3. Boil the potatoes in salted water until cooked, then drain and cut in half if too big
  4. 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.
  5. 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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