Serves: 4
Oven Temp: 180C/Gas mark 5Method
Potatoes
- Wash and peel the potatoes and cut into big chunky chips
- Chunkier the better
- Boil in salted water for 10 mins until you can stab with a small knife
- Drain and dry the chips well
- Place chips neatly onto a hot oven ready tray and drizzle with rapeseed oil
- Bake 180C for 30 – 40 mins until golden brown
- Remove and finish with salt and vinegar
Bearnaise
- Whisk eggs and vinegar over bain-marie until pale and light
- Gradually add the butter to the mix, do this steadily
- Finish with chopped tarragon and adjust seasoning if necessary
- Keep warm, careful not to overheat as mixture will split
Lamb Steak
- These cook quickly so don’t begin cooking until you’re ready
- Pre heat a griddle pan until smoking hot
- Oil and season your NIFQA Lamb steak
- Place into pan and cook 3-5 minutes each side
- Remove and rest for at least 5 minutes
- Carve and serve
Watercress salad
- Toss ingredients in a bowl and serve last minute
- Assemble the components and serve
Ingredients
- 4 Lamb Leg Steak
- Pinch Maldon sea salt
- Pinch Fresh White Pepper
- 100 g Watercress
- 2 Heads scallion sliced
- 1-2 tbsp Parmesan grated
- 1 tbsp Rapeseed oil
- 1 tbsp White wine vinegar
Bearnaise Sauce
- 200 g Butter unsalted, melted
- 3 Egg Yolk
- 3 tbsp White wine vinegar
- 50 g Tarragon picked, chopped
Chunky chips
- 1 kg Maris Piper potatoes
- Drizzle rapeseed oil
- Option malt vinegar
- Pinch Maldon Sea Salt
