News and Events Blogs Rump Lamb Steaks with Potato Rosti and Minted peas Ingredients2 Rump Lamb Steaks1 garlic clove1 tbsp Oregano or Mixed herbs50gm butter melted50mls/2 fl.oz red wine Potato Rosti 1 Onion Grated1 large or 2 medium sized potatoes, peeled and grated2 garlic cloves1 free-range egg1 tbsp plain flour2 tbsp olive oil Minted Peas 50g/1¾oz butter6 spring onions, roughly chopped1 garlic clove, thinly sliced100g/3½oz frozen peas300ml/10fl oz chicken stock2 tbsp roughly chopped fresh mint Optional - Herb crème fraiche 200g/7oz crème fraiche1 tsp roughly chopped fresh parsley1 tsp roughly chopped fresh dill Method Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the Lamb Steaks until browned all over. Transfer to the oven and cook for 10–15 minutes. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Wine. Add the butter to the pan and melt slowly. Finally, pour the Madeira glaze over the Lamb Steaks and leave to rest until ready to serve. Potato Rosti Put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. Make small balls with the mixture and flatten. Heat the olive oil in a frying pan and add the rosti. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rosti mixture. Minted Peas Heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes. Add the stock and cook for a few minutes. Stir in the chopped mint to finish. Cook until the peas are soft enough for eating. Herb crème fraiche Mix all the ingredients together and set aside until ready to serve.