Lamb steaks with potato cakes

Lamb steaks with potato cakes



Prep Time


Cook Time



4 leg lamb steaks, pimmed (125g approx each)

1 punnet cherry tomatoes, halved

0.5 cup light sour cream

0.33 cup chopped mixed herbs (mint, chives and parsley)

Potato cakes

3 spring onions, finely chopped

1 tbsp capers

grated rind of one lemon

3 tsp lemon juice

1 egg, lightly beaten

0.33 cup finely chopped parsley

900 g Desiree potatoes, peeled

50 g butter, melted


  • Brush each lamb steak lightly with oil. Season with salt and pepper. Set aside to use later
  • Preheat oven to 200ºC. Place the tomatoes on a liay 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
  • Preheat 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
  • Remove 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
  • To 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
  • Spoon 12 even sized spoonfuls of the potato mixture onto a large baking paper lined liay. Flatten the potato cakes to about 7 cm rounds. Brush with half the butter. Bake at 200ºC for 15 minutes
  • Turn 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)
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