Lamb steaks with New Potatoes and Pea Shoot and Mint Salad.
Lamb is a perfect summer meat, as it's light and flavourful. New potatoes are in season right now, and they're an ideal accompaniment. They're a bit more delicate than regular potatoes, so they won't overpower the meat. The pea shoots and mint add a touch of freshness and brightness to the dish.
Ingredients: (Serves 2)
2 lamb leg steaks – approximately 300g in total.
8-9 medium sized new potatoes
Pea shoots and fresh mint leaves – approximately 100g
Fresh, low fat plain Greek yoghurt
Salt and freshly-ground black pepper.
Wash, trim and boil the potatoes (halve any larger ones) for about 20 minutes until cooked.
Then rinse and refresh them in cold water, drain them and set them aside.
Fry the leg steaks in a tablespoon of olive oil, on a medium heat, for 5 minutes on each side, until cooked but still pink in the center. Deglaze the pan with a splash of red wine and reduce it for two minutes to thicken it and burn off any alcohol.
Wash the pea shoots and mint leaves, pat them dry then mix them together and dress them with a generous tablespoon (or two) of the Greek yoghurt. Plate up all the ingredients together, dress the potatoes with olive oil, salt and pepper (to your taste) and the lamb steaks with the reduced wine.
In warm weather this dish works well served at ambient temperature. Wine-wise I would serve that with a lightly-chilled summer red such as Chinon: Francis et Françoise Desbourdes 'L'Arpenty' 2021.