Portly Cooks | Lamb Leg Steak with Potato and Celeriac Mash in Port Sauce

Lamb Leg Steak, Potato and Celeriac Mash

Sometimes the simple things are the most satisfying. If you want to feel all fancy but still have time to enjoy your evening this one is for you!

  • 2 Lamb Leg Steaks
  • 1 Large Baking Potato
  • Celeriac (roughly the same size as the potato… 200g ish)
  • 150ml Beef Stock
  • 100ml Port Wine
  • 50ml Soya Cream
  • 125g Asparagus
  • 1 tbsp Bisto

Potato and celeriac first. Peel them both, be careful with the celeriac it can be rather stubborn. Once peeled chop them into little chunks and boil until they’re soft.

While they’re doing their thing, in another pan you can make your sauce. Add the beef stock and port and reduce by half, then add the bisto, mix it well and leave to one side for later.

The potato and celeriac should be soft now which means you can mash it. Once you have mashed it add the cream and mix well. Leave to one side, with the lid on to keep it warm.

In a small pan boil the asparagus for about 3 minutes then leave to one side. Finally, the lamb. In yet another pan (more washing up…) fry the lamb on either side for about 2 minutes either side, in a searingly hot pan. Then, stick it all on a plate, top with the sauce and eat!

PG

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