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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, herby lamb leg steak with homemade cherry and potato salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook herby lamb leg steak with homemade cherry and potato salad using 12 ingredients and 5 steps. Here is how you cook 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. Get 6 tsp olive oil
  3. Get 500 gram mini new potatoes
  4. Prepare 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. Make ready 250 gram cherries, pitted and halved
  9. Prepare Salt
  10. Get Freshly ground black pepper
  11. Get 2 tbsp balsamic vinegar
  12. Get 2 handfuls salad leaves
Instructions 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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