SUNNY EATS

Minted lamb with potato, pea and rocket salad.

Anybody else loving that the weather has turned? It's been a long time coming but I finally feel like summer is on it's way and here to stay (touch wood... can't go and jinx it now can I?). I am more than ready to switch over to my sunny weather recipes, I've been towing the stew, casserole and hearty meals train for too long now.

When it warms up I usually tend to head in the direction of salads, they are not too heavy but can be packed full of flavour and don't have to be all leaves as some people assume. I decided to stick with what I know and this is no different. A nice warm potato salad packed full of fresh herbs, peppery rocket and sweet peas, this is the perfect accompaniment to lamb! It works well hot and cold so it could easily be done in advance to go alongside those barbeques!

Wrap your chops around this bad boy!
_____________________________________________________
INGREDIENTS - makes 2 decent portions

2 lamb leg steaks

FOR THE MARINADE
2 tbsp mint sauce
2 tbsp olive oil
1 tbsp ketchup
1 tsp sriracha
3 cloves garlic
Salt
Pepper

FOR THE POTATO SALAD
400g maris piper potatoes
2 cloves garlic
100g frozen garden peas
2 tbsp sour cream
Handfu rocket
1 tsp dried chives
1 tsp fresh mint, chopped 
Salt and pepper to season

METHOD
1. Preheat the oven to 200oc
2. In a bowl, combine all your marinade ingredients and mix before adding your lamb and leaving to marinade
3. Cut the potatoes into inch sized pieces then crush the cloves of garlic and season before putting everything into an ovenproof dish and roasting for 20mins
4. Heat a griddle pan then cook the lamb for 3 minutes on either side before leaving to rest
5. Pour boiling water over the peas and set aside
6. In a bowl mix together the sour cream, chives and mint then season if needed
7. Add the potatoes, drained peas and rocket to the cream mixture and stir

Plate and enjoy : ) x

Comments