Food & Wine
Oregano lamb with balsamic roasted vegetables
Lamb leg steaks are highly underrated in our opinion – they’re a beautiful alternative to regular beef steaks. Simple roast veggies are one of our favourite sides with which to have them, with a little aromatic kick of balsamic vinegar of course.
Ingredients:
- 400g potatoes, washed, unpeeled & chopped into 3 cm chunks
- 1 1/2 tablespoon olive oil
- 2 tomatoes, diced
- 100g green beans, ends trimmed
- 1 tablespoon balsamic vinegar*
- 1 clove garlic, peeled and crushed
- Bunch oregano, leaves picked & finely chopped (3 sprigs)
- 2 lamb leg steaks
- 1 lemon, cut into wedges
- 2 tablespoons aioli
Method:
- Preheat the oven to 220°C/200°C fan-forced.
- Toss the potato in two thirds of the olive oil and place on the prepared oven tray. Season with salt and pepper and place in the oven for 25-30 minutes.
- Place the tomato and green beans in a medium bowl with the balsamic vinegar and a splash of olive oil. Season with salt and pepper. Add to the tray with the potato and cook for a further 15 minutes, or until the tomato is blistered and potato is tender.
- Meanwhile, combine the remaining olive oil, crushed garlic and the oregano in a small bowl. Rub the lamb leg steaks in the oregano oil to coat well. Season with salt and pepper.
- Heat a medium frying pan over a medium-high heat. Add the lamb leg steaks and cook for two minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with aluminium foil to rest for 5 minutes.
- To serve, divide the lamb leg steaks and vegetables between plates. Squeeze with the juice from the lemon wedges and dollop with aioli. Enjoy!
Mmm, doesn’t that sound delicious?
Recipe courtesy of Hello Fresh.
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