Cajun Lamb Steaks with Sweet Potato Wedges, Saffron Mayonnaise and Sweetcorn Salsa

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the lamb
1 tbsp
Lemon - Juice
1 tbsp
Paprika
1 tsp
Cayenne pepper
1/2 tbsp
Dried thyme
2 whole
Garlic clove - peeled and finely chopped
2 medium
Lamb leg steaks
2 .
For the potatoes
2 medium
Sweet potatoes - cut into wedges
2 tbsp
Corn flour
1 Twist
Salt and pepper
3 .
For the mayo
1 tbsp
Light mayonnaise
1 small
Garlic clove - peeled and finely chopped
1/2 tsp
Paprika
1 pinch
Saffron
1/2 whole
Lemon - Juice
1/2 whole
Lime - Juice
4 .
To serve
2 Portions
Sweetcorn salsa
2 Portions
Mixed leaves
Cajun Lamb Steaks with Sweet Potato Wedges, Saffron Mayonnaise and Sweetcorn Salsa

For a tasty sweetcorn salsa recipe, that works a treat with this dish then just check our my recipe….

  1. Mix the ingredients together for the lamb seasoning and toss the lamb in the mixture so it is well coated – leave to marinate for at least half an hour – the longer the better
  2. Pre-heat the oven to 200’C
  3. In an oven proof dish, rub the oil and the salt and pepper into the sweet potato wedges and place the wedges, skin side down and bake in the oven for 40 minutes
  4. While your potatoes cook, mix together the ingredients for your mayonnaise and chill until needed.
  5. When your lamb has done marinating, heat a griddle pan to a high temperature and cook for 1-2 minutes on each side, depending on the thickness and how you like your lamb cooked. This should give it a lovely pink centre but if you do not like it pink then just cook for a little longer Leave the lamb to rest for 2 minutes and the slice and plate up with the remaining ingredients.

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