Lamb leg steaks with crushed peas, dill & feta

Name: Lamb leg steaks with crushed peas, dill & feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g small charlotte potatoes, halved; 2 tbsp olive oil; 2 garlic cloves, crushed; ½ lemon, zest and juice; 4 essential Waitrose New Zealand Lamb Leg Steaks; 1 tbsp unsalted butter; 1 echalion shallot, finely diced; 400 g frozen peas; 1 handful shredded mint leaves; 1 handful chopped dill; 50 g feta, crumbled

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

400g small charlotte potatoes, halved
2 tbsp olive oil
2 garlic cloves, crushed
½ lemon, zest and juice
4 essential Waitrose New Zealand Lamb Leg Steaks
1 tbsp unsalted butter
1 echalion shallot, finely diced
400g frozen peas
1 handful shredded mint leaves
1 handful chopped dill
50g feta, crumbled

Method

Bring a large pan of salted water to the boil. Simmer the potatoes for 12-14 minutes until tender, drain and set aside. Meanwhile, mix the oil, garlic and lemon zest and rub all over the lamb steaks. Season.
Heat a large frying pan over a medium-high heat. Fry the lamb for 3-4 minutes on each side. Lift out and set aside covered with a sheet of foil. Toss the potatoes into the hot frying pan and fry for 2 minutes, stirring, until just coloured; season and take off the heat. Set aside.
Meanwhile, in a small pan, heat the butter to foaming, add the shallot and a pinch of salt; sauté for 5 minutes until soft. Add the peas and 1 tbsp water and cook for 3-4 minutes until piping hot. Take off the heat, crush with a masher, stir in the herbs, most of the feta and the lemon juice. Pile the potatoes, peas and lamb onto plates and scatter with the remaining feta.