The finished recipe. Lamb Leg Steak with Minted Peas and Crushed PotatoesIngredients 1 to 6. 170 g Lamb leg steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 200 g New potatoes (Raw weight, skins on.). 100 g Frozen peas. 5 g Butter. 4 g Olive oil. A handful, chopped Fresh mintIngredients 7 to 10. A squeeze Lemon juice. 1 clove, about 3 g Garlic. A sprig Fresh rosemary. To taste SaltStep 1. Boil the potatoes in salted water for fifteen minutes. Drain, crush each one lightly with a fork, and toss with the oil and salt.Step 2. Rub the lamb with the crushed garlic, chopped rosemary and salt. Grill under a high grill or on a griddle for four minutes a side for a 2 cm steak, then rest for five.Step 3. Boil the peas for three minutes, drain, and crush roughly with the butter, mint, lemon and salt.Step 4. Slice the lamb and serve with the peas and potatoes, pouring the resting juices over.
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