This lamb dish is delicious- succulent lamb marinated in balsamic vinegar, garlic and rosemary. Yum, yum, yum!!! If you want a low carb option- just leave out the potatoes and replace them with some more leafy greens and broccoli.
Preparation time: 10 minutes
Cooking time: 15 minutes
500g desiree potatoes, peeled and cut into chunks
¼ cup milk
salt and pepper, to taste
4 lamb leg steaks
1 tablespoon balsamic vinegar + extra for serving
1 clove garlic, crushed
1 tablespoon dried rosemary
1 punnet cherry tomatoes
100g rocket leaves
1. Place potatoes in a large saucepan of water and bring to the boil. Cook for 15 minutes or until soft, drain and mash then stir through milk and season with salt and pepper.
2. While potatoes are cooking, place lamb in a flat dish and add vinegar, garlic, rosemary and salt and pepper. Coat well.
3. Place lamb steaks and tomatoes on a pre-heated BBQ or char-grill plate and cook for 2-3 minutes each side. Remove and leave to rest for 5 minutes.
4. Serve lamb on a bed of potato, topped with rocket, drizzled with extra balsamic vinegar and garnished with tomatoes.