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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, herby lamb leg steak with homemade cherry and potato salad. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have herby lamb leg steak with homemade cherry and potato salad using 12 ingredients and 5 steps. Here is how you can achieve it.

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. Take 6 tsp olive oil
3. Make ready 500 gram mini new potatoes
4. Make ready 1 red onion, peeled and sliced
5. Make ready 6 garlic cloves, peeled and sliced
6. Make ready 1 tsp dried oregano leaves
7. Prepare 1 tsp dried thyme leaves
8. Prepare 250 gram cherries, pitted and halved
9. Make ready Salt
10. Get Freshly ground black pepper
11. Take 2 tbsp balsamic vinegar
12. Make ready 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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