Grilled Lamb with Fondant Potatoes and Slow-Roasted Tomatoes

Grilled lamb steak served alongside golden butter-cooked fondant potatoes and griddled tomatoes infused with garlic and fresh herbs.

Dinner Lamb Potatoes High Protein French

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

15.4g

per serving

15.4 g total

Fat

72.3g

per serving

72.3 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

splash

Water

Meat

200

Lamb Leg Steak

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

sprig

Thyme

Fresh

sprig

Rosemary

Fresh

clove

Garlic

Lightly crushed

sprig

Thyme

Leaves only

clove

Garlic

Lightly crushed

OilsFats

Olive Oil

Vegetables

0.5

piece

Potato

Peeled and cut into 2.5cm thick slices

piece

Tomato

Halved

Method

Flatten the lamb steak slightly using a rolling pin or meat mallet.

Rub the lamb with olive oil and season with salt and pepper.

Heat a griddle pan until smoking and sear the lamb with herbs and garlic for 5 minutes per side.

Let the lamb rest for five minutes before serving.

Heat butter in a frying pan and add potato slices with a splash of water and seasoning.

Cook potatoes over low heat for 14 minutes until golden-brown and tender.

Griddle the halved tomatoes cut-side down for 3 minutes.

Turn tomatoes over, add oil, herbs, and garlic, then cook over low heat for 5 minutes.

Serve the lamb with the fondant potatoes and grilled tomatoes.