Lamb steaks with rosemary butter and tray baked sunshine vegetables

Lamb steaks with rosemary butter and tray baked sunshine vegetables


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About this recipe: Lamb steak cooked on a hot plate with a dollop of rosemary butter, served with baked peppers, onion, garlic, courgette and potato. Serves 2

Samantha's Supper Kent, England, UK

Serves: 2 

  • 2 lamb steaks
  • 1 red pepper cut into thick strips
  • 2 onions cut into wedges
  • 4 cloves garlic, skinned
  • 1 courgette, cut into thick strips
  • 2 potatoes peeled and wedged
  • olive oil
  • sea salt
  • 2 tabs butter, softened
  • 1 level tsp chopped fresh rosemary or 3/4 tsp dried rosemary

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Mix the butter with the rosemary, 1 tsp olive oil and salt to taste. Combine well and place in the fridge for serving later.
  2. Pre-heat the oven to 200 degrees. Place all the vegetables on a non-stick baking tray and drizzle over olive oil and sea salt. Mix well to coat the vegetables.
  3. Place in the oven for approx 40 mins or until the potatoes are cooked and the peppers starting to 'char'.
  4. Approx 10 minutes before serving, heat a hot plate or grill and cook the lamb steaks to your liking. Once cooked place onto warmed plates and immediately places the butter on top to melt over the lamb. Serve with the tray baked vegetables.

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