serves 4 takes 15 minutes to make and 45 minutes to roast 500g waxy potatoes, cut into chunks 3 tbsp olive oil 3 fresh rosemary sprigs 4 Welsh Lamb leg steaks 1 tbsp chopped fresh lemon thyme for the french beans 300g French beans 1 tbsp olive oil 1 garlic clove, crushed 1 tbsp capers, rinsed and chopped for the mustard marsala sauce 100ml Marsala 1 tsp Dijon mustard 1/2 tsp honey 10g butter, cut into chunks
1. Preheat the oven to 200°C/fan180°C/gas 6. Place the potatoes in an ovenproof dish and drizzle with 1 tablespoon of the oil. Add the rosemary, toss together and season to taste. Roast for 45 minutes, turning occasionally, until golden and crispy. Discard the rosemary once cooked. 2. Meanwhile, using a rolling pin, gently bash out the lamb steaks between sheets of cling film to make the steaks less thick. Season well with salt and pepper and sprinkle with the thyme. 3. Heat the remaining oil in a heavy-based frying pan over a high heat. Add the steaks and cook for 3-4 minutes each side, turning down the heat to medium once the steaks are initially sealed. 4. Meanwhile, steam the beans for 6 minutes or until tender. Take them off the heat. Heat the oil in a frying pan and add the garlic and capers for 1-2 minutes. Toss the oil over the French beans. Set aside to keep warm. 5. Once the steaks are cooked, cover in foil and set aside to rest. Drain the oil off the frying pan and place over a high heat. Add the Marsala and stir for a minute, scraping any meaty bits off the bottom of the pan. Reduce to a simmer. Add the mustard and honey, mix well, then whisk in the butter. The sauce will become thick and shiny. 6. Serve the lamb steaks with the rosemary potatoes and the French beans with a drizzle of the mustard Marsala sauce. Recipe from HCC www.eatwelshlamb.co.uk