Pan-seared marinated lamb steak, fluffy mash and roasted vegetables

Would you believe the only reason why I made lamb today is because my colleague gave out fresh rosemary from her garden? Lamb and mash just had to happen!

I recently made a marinade which I’ve now stored in the fridge (lasts 1-2 weeks in the fridge), and this week I decided that any meat I make, I would season with this delicious blend.

This is the blend you’ll need to create for this recipe, so make note of the ingredients, then we’ll get onto the actual meal.

The marinade is made of a blended mix of:

1 Red pepper
1 yellow pepper
1 red onion
5 spring onions
2 garlic cloves
1 tea spoon of paprika
1 tea spoon of cayenne pepper
1 tea spoon of sea salt
Some black peppercorn
5 table spoons of olive oil

Blend these ingredients. You should end up with something like this:

Ingredients for the meal (serves 2):

2 Lamb steaks
Your choice of vegetables to roast. I picked courgette, carrots, onions and broccoli.
Honey
6 Potatoes
Rosemary
2 red onions
Lemon (optional)
Sea salt
Black peppercorn
Butter
Milk

Cover the lamb thoroughly with 3 table spoons of the marinade. Refrigerate for at least 1 hour.

2. Meanwhile, peel and cut the potatoes to make the mash: Boil the potatoes for 20 minutes or so, turn the heat off. Drain and place the potatoes back in the pot.

Add a knob of butter and 1 cup of milk. Use a masher to crush the potatoes. For this recipe, we want the potatoes to be fluffy. However if you prefer a smoother texture, add a bit more milk or mash it more.

Add parsley and black pepper and stir. Set aside.

3. Chop your vegetables and place them in a large oven baking tray. Add some rosemary, a pinch of sea salt, black peppercorn and a drizzle of honey and olive oil.

Roast in the oven for 20 minutes, stirring occasionally.

4. In a shallow pan, melt a know of butter and a drizzle of olive oil.

5. Gently place the lamb steaks, alongside a couple of rosemary stems.

Fry for 2 minutes on high heat on each side, then 5 to 7 minutes on medium heat.