Golden oldies

ROAST LAMB STEAK, MINT AND CUCUMBER YOGHURT, CRUSHED POTATOES & BUTTERED PEAS AND CABBAGE Celebrity chef ROSEMARY SHRAGER has used research, undertaken by YouGov on behalf of home care provider Home Instead Senior Care, to create some recipes based on tra

INGREDIENTS (SERVES 2)

2 lamb rump steaks; 30g butter; 1 dsp vegetable oil; 1 dsp dried thyme; 1 crushed garlic clove; ½ teaspoon fine sea salt; juice of ½ lemon. For the mint yoghurt sauce:

¼ cucumber, peeled and finely diced; 1 small pot full fat plain or Greek yoghurt; 2 large tbsp fresh mint or half dried. For the spring onion and crushed potato:

200g small new potatoes; a bunch of spring onions finely sliced, or chives finely sliced; 30g butter; 70g full fat plain or Greek yoghurt. For buttered peas and cabbage:

One small savoy cabbage; 150g frozen petit pois peas, defrosted; 40g butter; salt and pepper.

METHOD

1. Mix oil, thyme, garlic and salt and rub into the lamb. Make sure lamb is at room temperature. While making the sides, heat the oven to 180°C.

2. Bring the potatoes to the boil in plenty of water, turn down the heat and allow to simmer for about 20 minutes, or until cooked. Drain well and put back in the saucepan

3. Crush with a fork and add the butter, Greek yoghurt and spring onions. Mix and season well. Keep warm.

4. Next, put the cucumber into a colander, sprinkle with the salt and leave for about 20 minutes for the water to come out. Allow to drain.

5. Combine with the yoghurt and mint in a medium bowl.

6. Cut the cabbage into slices, put into a saucepan of boiling water, cook for four minutes. Drain well.

7. In the same saucepan, add butter and peas and cook for a few seconds before adding the cabbage. Season with salt and pepper and mix well.

8. Once the sides have been made, put the rump steaks in a baking dish and cook for 15 minutes, or to your liking. Alternatively, fry the steaks on each side for two minutes, turn the heat down to medium only, then add the butter, basting and turning for four minutes.

9. Finish with a squeeze of lemon.