I have a little more time today, and wanted to thank Hubby for driving youngest to Uni at the weekend, so decided to do something a little more special for a midweek meal.
Lamb Steaks with Rosemary and Garlic, Dauphinoise potato’s with wilted spinach.
These gorgeous Lamb steaks are from the Market Porter delivery I had last month, I marinate for a few minutes with olive oil, roughly chopped fresh rosemary and a few crushed cloves of garlic – leave till ready to pan fry or griddle to your liking.
A sauce of red wine, beef stock, salt pepper and red currant jelly, stirred together and reduce by 3/4 then stir a table spoon of butter, whisk till shiny, smooth and coates a spoon.
For the potato’s, I finely slice a medium potato, put into a medium saucepan with double cream, milk, crushed garlic, salt and pepper and bring to the boil and simmer for a couple of minutes till just tender then tip into an oven proof dish and sprinkle with parmasan – oven cook for 20-30 minutes till golden brown.
The spinach is just put a rinsed bag of spinach into a frying pan with a knob of butter and finely grated nutmeg, stir till just wilted.
Serve and enjoy.