Lamb Straps on Mash (serves 4)
Ingredients:
4 loin lamb straps
4-6 waxy potatoes
4 cloves
chopped garlic
4 tablespoons rosemary- chopped
1 tablespoons virgin olive oil
2 nobs of butter
2 tablespoons milk.
Green vegetables of own choice or a
crisp salad.
Method: Boil or steam potatoes and fry half chopped garlic and rosemary until 'crispy.' Mash potatoes with milk and 1 nob of butter and fold in the garlic and rosemary 'crispy bits,' cover and keep warm.
Prepare salad or vegetables.
Smear lamb straps with remaining chopped garlic and rosemary then heat olive oil and butter in a heavy pan. Sear lamb quickly and cook until soft to the touch, then season to taste before removing from pan with salt and ground pepper. Allow meat to rest for 3-5 minutes then slice and serve on a bed of mash. Pour over meat juices and serve with greens or crispy salad.
Enjoy with a glass of Dulcinea Shiraz or Cabernet Sauvignon!