Lamb Leg Steak, Chunky Chips, Watercress salad, Bearnaise Sauce

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Steak night with a difference, using these tender Northern Irish Farm Quality Assured lamb leg steaks. Served up with home cooked chips and a delicious béarnaise sauce. 

Preparation

15mins

Cooking

40 minutes

Serves

4

Oven Temp

180C/Gas mark 5

Ingredients
4 Lamb Leg Steak                                              
Pinch Maldon sea salt                                            
Pinch fresh White Pepper                                       
100g Watercress                                                 
2 heads scallion, sliced                                        
1-2 tbsp. Parmesan, grated                                                      
1 tbsp. Rapeseed oil                                                                          
1 tbsp. White wine vinegar                                                                                                   

Bearnaise Sauce

200g Butter, unsalted, melted                                
3 Egg Yolk                                                         
3 tbsp. White wine vinegar                                        
50g Tarragon, picked, chopped                            

Chunky chips

1kg Maris Piper potatoes                                     
Drizzle rapeseed oil                                                   
Optional malt vinegar                                                    
Pinch Maldon Sea Salt                                             
Method
  • 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

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