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Lamb steaks with potato cakes



Prep Time


Cook Time



4leg lamb steaks, trimmed (125g approx each)
1punnet cherry tomatoes, halved
0.5 cuplight sour cream
0.33 cupchopped mixed herbs (mint, chives and parsley)
Potato cakes
3spring onions, finely chopped
1 tbspcapers
grated rind of one lemon
3 tsplemon juice
1egg, lightly beaten
0.33 cupfinely chopped parsley
900 gDesiree potatoes, peeled
50 gbutter, melted


1Brush each lamb steak lightly with oil. Season with salt and pepper. Set aside to use later.
2Preheat oven to 200ºC. Place the tomatoes on a tray lined with baking paper. Season with salt and pepper. Bake with the Potato cakes, for 15 minutes. Combine the sour cream and herbs and set aside.
3Preheat the pan to moderately hot before adding the lamb steaks. Keep the heat at moderately high. Cook steaks on one side until the first sign of moisture appears on the top. Turn and cook for a further 2-3 minutes for a medium doneness or until done to your preference. Turn once only.
4Remove lamb steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving. Serve the lamb steaks topped with the tomatoes and a drizzle of the sour cream. Serve the Potato cakes on the side.
5To make Potato cakes: place the spring onions, capers, rind and juice, egg and parsley in a large bowl. Just prior to cooking, grate the potato into another bowl. Using your hands squeeze the liquid from the potato. Add the potato to spring onion mixture, mix well.
6Spoon 12 even sized spoonfuls of the potato mixture onto a large baking paper lined tray. Flatten the potato cakes to about 7 cm rounds. Brush with half the butter. Bake at 200ºC for 15 minutes.
7Turn each cake over, brush with remaining butter and bake a further 15 minutes until cooked and golden.


Meat should sizzle when you add it to the pan. Keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).

Recipe suggessions based on what you have in your fridge.

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