Tonight’s menu showcased lamb again! But this time British lamb leg was the cut of choice and boy was it a sensation.
The lamb steaks (seasoned with olive oil, salt and pepper) were flash fried for 2 minutes each side leaving them pink and soft throughout and I served the steaks with a great summer salad and Rosemary roasties.
The salad consisted of pomegranate, walnuts, pistachios, shallots, Chilli, parsley, green olives, olive oil and Lemon juice and was a sheer delight. Texture and taste packed!
This dish far exceeded what you would expect from a Monday night at home, a pretty great start to the foodie week.