Thursday, 24 February 2011

Lamb Steaks and Houmous Potatoes

Woo-wee, were did the time go, post Jan 14th then nothing until today.  Well I went to America.  Florida to be precise with my friend and her baby.  My first time over to the states and I loved it, sun and warmth in Winter - such a pleasant change. 

I can confirm that when they say everything in America is big they are not wrong, the food when we ate out was huge and so very tasty.  I was asked how would I like my hamburger cooked, you never get asked that question in the UK - like cardboard is usually the only option here.  I chose rare and indeed the burger that arrived was cooked perfectly rare, topped with sauteed mushrooms and melted cheese.  Probably the best burger I have ever tasted and it came from a traditional shiny aluminium sided, art deco diner, heaven.

Upon my return to the UK, it has been dark and dismal, so a complete lack of inspiration or desire to cook took hold, but yesterday Hubby came back with lamb steaks - not an ingredient I have ever really cooked before so I trolled over to Good Food website again and came away with the following recipe that I modified slightly to suit.

Lamb Steaks with Houmous Potatoes

2 thick lamb steaks
500g new potatoes
Cherry tomatoes on the vine
Small bunch of spring onions, finely chopped
Small tub houmous or 3 tbls
Juice of half lemon or to taste
Oil / Butter

Boil the potatoes until cooked, then crush lightly with a fork, stir in the houmous, spring onions and lemon juice - add a little butter if it is a little too thick and sticky.

Griddle fry the lamb steaks about 3-4 mins each side - will produce a pinkish middle.  Add the cherry tomatoes to the griddle pan about 4 mins from the end of cooking, until they are ready to pop.  Serve up.

A very tasty, easy supper time dish.  Houmous potatoes a revelation

Forgive my very bad photo, only had my iPhone to hand!