Wicklow Lamb Steak with Wild Herb Salsa Verde, Buttered Baby Potatoes & Summer Garden Vegetables
Serves 4
For the lamb marinade
1 lime, zest and juice
60ml rapeseed oil
½ tsp crushed fennel seeds
2 tsp chopped rosemary
2 garlic cloves, sliced
freshly ground black pepper
4 Wicklow Lamb Steaks (180 – 200g each)
To cook the lamb
2 tbsp Wicklow rapeseed oil
30g butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
For the salsa verde
1 large bunch flat-leaf parsley
Small handful mint
Small handful chives
1 tbsp capers, drained
2 anchovy fillets (optional)
1 tsp Dijon mustard
Zest and juice of ½ lemon
100ml Wicklow rapeseed oil
Salt and pepper
For the buttered potatoes
800g Wicklow baby new potatoes, halved
40g butter
2 tbsp chopped chives
Sea salt
For the vegetables
200g sugar snap peas
2 courgettes, sliced into ribbons or rounds
Handful of fresh peas or broad beans
20g butter
Sea salt and pepper
Edible flowers and lemon wedges, to garnish
To prepare the lamb marinade, mix the lime, oil, fennel seeds, rosemary, garlic and black pepper in a large ziplock bag. Place the lamb into the bag, seal and leave to marinade in the fridge for 5 to 6 hours. Remove from the fridge and bring the lamb to room temperature before cooking (allow 30 minutes).
To cook the potatoes, Boil the potatoes in salted water until tender (15–20 minutes). Drain well and toss with butter, chopped chives and a little sea salt. Keep warm.
To make the salsa verde, Place the parsley, mint, chives, capers, anchovies (if using), mustard, lemon zest and juice into a food processor.
Pulse while slowly adding the rapeseed oil until you have a textured sauce. Season to taste.
To cook the vegetables, Blanch the peas and sugar snaps in boiling salted water for 2 minutes before refreshing in iced water.
Shortly before serving, melt the butter in a large pan and gently sauté the courgettes. Add the blanched vegetables and warm through. Season well
To cook the lamb, preheat a chargrill pan over a high heat. Pat the lamb dry and season with salt and pepper. Add oil to the pan and cook first on a high heat on both sides to seal then reduce the heat, add the butter, thyme and garlic and continue to cook to your liking. Remove from the pan and leave to rest, covered, for about 5 minutes.
To serve, arrange the buttered new potatoes on each plate. Add the seasonal vegetables.
Slice the lamb and place on top. Spoon over the vibrant salsa verde and finish with edible flowers and a squeeze of fresh lemon.
