Lamb Steaks & Crunchy Rosti
4 lamb steaks
2 teaspoons Dijon mustard
2 cloves garlic, peeled and crushed
Salt & ground black pepper
4 tablespoons oil
1 glass red wine
150ml lamb stock
Sprigs of flat leaf parsley for garnish
For the Rosti:
2 large waxy potatoes, peeled
½ onion, peeled and finely chopped
1 egg, beaten
1 tablespoon finely chopped fresh parsley
Spread the steaks with mustard and garlic and season with black pepper. Leave for 20 minutes.
Grate peeled potatoes and put into a bowl with the onion. Add beaten egg, then chopped parsley and season. Heat half the oil in a pan and fry dessert spoons of potato and onion mix until browned on both sides and cooked through. Remove from pan and keep warm.
Heat the remaining oil in pan and cook lamb steaks to preference. Remove from the pan and keep warm. Add wine and stock to the pan. Bring to the boil then simmer until reduced by half. Season. Arrange lamb steaks on rosti, pour over juice and garnish with sprigs of flat parsley.