Published : June 22, 2015
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
Roasted Tomatoes
Herbed Sour Cream
Meanwhile, pat the steaks dry with paper towels.
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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