Lamb Leg with Rosemary Potatoes and a Feta Pistachio Sauce

Lamb Leg with Rosemary Potatoes and a Feta Pistachio Sauce

Serves: 2

Ingredients

For the Lamb

• 2 lamb leg steaks

• juice 1/2 lemon

• quality extra virgin olive oil

• 1 sprig of rosemary, leaves removed

• 6-8 Maris-Piper potatoes, quartered

• knob butter

• sea salt

For the Shirazi Salad

• 1/4 cucumber, diced

• 1 medium tomato, chopped

• 1/4 red onion, finely sliced

• 2 tsp lemon juice

• a few leaves of mint, roughly chopped

• black pepper

For the Sauce

• 100g feta

• 3 tbsp low-fat Greek yoghurt

• 50g shelled pistachios

• 1 handful coriander

• A few leaves of mint

• 1 small red chilli

• 1 clove garlic

• 1/2 lemon, juiced and zested ( I think that's a word... )

• 2 tbsp high-quality extra virgin olive oil

• generous amount of black pepper

Method

- Start by marinating the lamb a few hours before in lemon juice, oil and rosemary. Season generously then chill in the fridge.

- When you are ready to make the meal, preheat the oven to 200 degrees Celcius. Line a baking tray with tin foil.

- Add the potatoes, butter and rosemary to the tray and mush it all together with your fingers so the butter coats all the potatoes.

- Pop them into the oven until browned and crispy ( about 45-50 minutes).

- Meanwhile, make the sauce by simply blitzing all the ingredients together in a blender. Transfer the sauce to a small bowl and chill.

- Prepare the salad ingredients and then toss them all into a large bowl.

- 10 minutes before the potatoes are ready, drizzle some olive oil into a griddle or frying pan. Once hot, add the lamb steaks and fry until cooked and nicely browned on both sides.

- Serve the lamb on a plate with a good handful of potatoes, a large scoop of salad and the sauce.