A warm bed of golden potatoes makes the perfect base for a mouth-watering lamb steak with all the trimmings. Tender strips of lamb leg steak are covered in caramelised onions, oregano and snowflakes of crumbled feta. Now, if that doesn't sound like heaven on earth, we don't know what does!
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lamb leg steaks
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, trim the green beans. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Pick and finely chop the oregano leaves. In a small bowl, combine the feta (see ingredients list) and oregano and set aside.
In a medium frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. TIP: The oil stops the butter from burning. Add the green beans and cook until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.
Return the pan to a high heat with a drizzle of olive oil. Season the lamb leg steaks on both sides with salt and pepper. Once the pan is very hot, add the lamb and cook for 2 minutes on each side for medium-rare (depending on thickness), or 3 minutes for well done. Transfer to a plate to rest.
While the lamb is resting, return the pan to a medium-high heat and melt the remaining butter with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the balsamic vinegar, brown sugar, and water and mix well. Cook until dark and sticky, 3-4 minutes.
Thinly slice the steak. Divide the potatoes, green beans and the lamb steak between plates. Top with the caramelised onion and the feta and oregano topping.