Lamb Leg Steaks with Rosemary Potatoes

Ingredients

Serves 1

200g new potatoes, halved
1 tsp olive oil
130g lamb leg steak
salt and pepper
1 garlic clove, peeled and crushed
2 sprigs rosemary, leaves finely chopped
15g capers
½ tsp dijon mustard
40g tenderstem broccoli
40g green beans, trimmed

Method

Boil the potatoes in a pan of boiling water for 8 minutes or until just tender then drain and leave to steam dry in the colander.

Heat a griddle pan over a high heat and rub half of the oil over the lamb steak. Season with a little salt and pepper then cook for 4-5 minutes on each side, or until cooked to your liking. Set aside on a plate and leave to rest.

Heat the remaining oil in a large, non-stick frying pan over a medium heat and add the garlic, rosemary, capers and potatoes. Fry everything together for 4-5 minutes before stirring through the mustard.

Meanwhile, boil the broccoli and green beans for a few minutes then serve everything up together.