5 February 2007

Lamb Steaks with Potato Wedges

Lundulph really likes lamb, have I mentioned that before? Well, I got some nice, lean lamb steaks the other day and cooked them yesterday.


1 tsp oil
4 lamb steaks
3 small onions
1 tbsp dried rosemary
black pepper

1 dl vegetable oil
1 kg roasting potatoes, I used Maris Piper
1 tbsp paprika
1 tbsp mild chilli
1 tbsp chilli flakes
1 tbsp dried rosemary
1 tsp salt
2 tsp garlic granules

  1. Peel and cut the potatoes in wedges. Then steam or boil for about 5 minutes.
  2. With half of the oil, grease up a deep baking tin.
  3. Mix up all the herbs and spices
  4. When the potatoes are done, transfer them to the baking tin, spread the spice mixture, drizzle the rest of the oil over and carefully turn the wedges around so that they all get a bit of grease and spices.
  5. Bake in the middle of the oven at gas mark 6 (200 degrees C) for about 50 minutes, stirring the potatoes around once or twice.
  6. Now, cut out two sheets of aluminium foil and lay the one on top of the other in a cross.
  7. Put 1 tsp of vegetable oil on the top foil and spread it on the surface required for the steaks.
  8. Peel and chop the onions coarsely and place half of the foil, then sprinkle half of the rosemary over them along with some black pepper.
  9. Place the steaks on top, then cover with the remainder of the onions, rosemary and some more black pepper. The steaks I got were quite small, but had almost no fat on them, so didn't shrink.
  10. Wrap first one of the sheets of foil, then the other into a fairly air tight packet and bake at the lower middle shelf at gas mark 6 (200 degrees C) for about 30 minutes.
And here is the result:

Obviously I forgot the vegetables. I'd bought broccoli, mangetout and baby corn, but I'll have to use them for a stir fry or something.

Both Lundulph and I liked the potatoes so much that we had them for desert as well and put away most of them last night.

Having just discussed the potatoes with my Mum she recommends using margarine or butter instead of oil. This will prevent the wedges sticking to the baking tin. She has found a type of liquid margarine that works very well for this. I'll try to find some and experiment. My own idea on reducing the amount of fat used is to just brush the wedges lightly with oil, then add about 1 dl of water to the baking tin and cover with aluminium foil and then bake them. I think this will partly steam the potatoes and partly roast them. Then take off the foil when they are almost ready and bake them until they get some colour. I'll try this out as well and update the post on the results.

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