How to Make Favorite Herby Lamb Leg Steak with Homemade Cherry and Potato Salad

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, herby lamb leg steak with homemade cherry and potato salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook herby lamb leg steak with homemade cherry and potato salad using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:

1. Make ready 2 herby lamb leg steak (I bought it from supermarket but you can use lamb rumps or another prime cut of lamb if preferred)
2. Get 6 tsp olive oil
3. Make ready 500 gram mini new potatoes
4. Take 1 red onion, peeled and sliced
5. Get 6 garlic cloves, peeled and sliced
6. Prepare 1 tsp dried oregano leaves
7. Make ready 1 tsp dried thyme leaves
8. Take 250 gram cherries, pitted and halved
9. Get Salt
10. Get Freshly ground black pepper
11. Make ready 2 tbsp balsamic vinegar
12. Get 2 handfuls salad leaves

Instructions to make Herby Lamb Leg Steak with Homemade Cherry and Potato Salad:

1. Gather all the ingredients
2. Cook the lamb steak based on the instructions that provide on the packaging.
3. Boil the potatoes in salted water until cooked, then drain and cut in half if too big
4. Caramelise the onion and garlic over medium heat with the remaining oil that you used to cook the steak early on. Stirring often. Add potatoes, herbs and cherries and continue to cook so that it’s all warmed through. Season, mix int the vinegar, then take off the heat.
5. To serve, divide the potato salad among 2 plates and scatter with the salad leaves. Slice the lamb and lay on top.

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