Home Recipe ContentLamb steaks with potato cakes + roasted tomatoes

Lamb steaks with potato cakes + roasted tomatoes

Published : June 22, 2015

Try this next time friends come for dinner - they'll love it!

Serves 4 


4 leg lamb steaks, trimmed (125g approx each)
olive oil, for brushing
lemon pepper, to sprinkle
1 punnet cherry tomatoes, halved

Potato Cakes

900 g Desiree potatoes, peeled
3 green onions, finely chopped
1½  tbsp baby capers
zest of 1 lemon
3 tsp lemon juice
1 egg, lightly beaten
1/3 cup finely chopped parsley
50 g butter, melted

Herbed Sour Cream

½ cup light sour cream
1/3 cup chopped mixed herbs (mint, chives and parsley)


Potato Cakes

  • Place the green onions, capers, lemon zest and juice, beaten egg and parsley in a large bowl.
  • Just prior to cooking, grate the potato into another bowl. Squeeze the liquid from the potato, using your hands.
  • Add the potato to the bowl and stir the mixture to combine.
  • Spoon 12 even sized spoonfuls of the potato mixture onto a large paper lined baking tray.
  • Flatten the potato cakes to about 7 cm rounds. Brush with half the butter.
  • Bake 15 minutes then turn, brush with remaining butter and bake a further 15 minutes until cooked and golden.

Roasted Tomatoes

  • Place the halved tomatoes on a baking tray lined with non-stick baking paper.
  • Season with salt and ground black pepper.
  • Bake in oven preheated to 200ºC the oven with the potatoes, for 15 minutes or until soft.
  • Set aside.

Herbed Sour Cream

  • Combine the sour cream and herbs and set aside.

Meanwhile, pat the steaks dry with paper towels.

  • Lightly brush with olive oil and sprinkle each side with lemon pepper.
  • Heat a char-grill or non-stick frypan.
  • Cook for 3-4 minutes each side or until cooked to desired doneness, and rest the steaks for 5 minutes.

Serve with the potato cakes topped with the roasted tomatoes. Drizzle with the herb sour cream.

Photography: Jon Bader 

Stylist: Sally Parker

Recipe: Sally Parker

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