This is a bit of a cheat as the lamb shoulder steaks were purchased ready marinated but we don’t often have lamb at home due to the high costs so we had a treat! I love new potatoes but occasionally I like to roast them, very different to ‘old’ potatoes but with a bit of mustard they make a nice change.
Minted lamb steaks
Firstly, pre-heat the oven to Gas Mark 5, cut the new potatoes in half length ways and put into roasting tin. Add a tablespoon each of oil and mustard, then shake or mix well until the mustard coats the new potatoes. Place in oven for about 40 minutes, shaking after 20 minutes and adjusting the temperature/cooking time if needed.
10 minutes before the potatoes are ready I sent the Other Half to barbeque the lamb steaks, set the kale and green beans onto steam and the peas to boil. I would usually steam the peas too but I had decided we were having pea puree so I kept them separate.
Once the peas are cooked, drain the water but reserve some to use if necessary. Place peas and a tablespoon of crème fraiche in a food processer and blitz until it looks like you have blended Kermit the Frog! Mint would work very well as an addition to this, you can add extra crème fraiche or the pea water until the puree reaches your desired consistency, our household prefers it quite thick so I do not add any extra water.
This was polished off the a French Cabernet Sauvignon from Naked Wines which match the meal beautifully, I found after food the wine lost a little of its appeal and it certainly hadn’t improved by the next day, a great food wine though.