I made this for myself for dinner on Friday night. I wasn’t going to blog about it as it wasn’t very successful, however my friends William and Craig (hello Craig!) said that I should record it anyway. It wasn’t a disaster, it just wasn’t as tasty as I’d hoped it would be, especially the pea and leek mash, but I’ll try making it again and some point and see if If I can work out what went wrong.
The pea and leek mash came from a Waitrose recipe card. The rest was all my own work.
1 lamb leg steak per person (I was only cooking for me so it was only 1)
100g of peas (I was reducing this from the amounts for 4 people so some of it is guesswork)
10g of butter
1 leek, trimmed and shredded
1 tablespoon of chopped, fresh mint
2 tablespoons of Greek yoghurt
6 asparagus spears
6 new potatoes
2 vine tomatoes, quartered
A handful of Basil leaves
Cook the peas in a pan of boiling water until just tender. Melt the butter in a frying pan and saute the leeks for 3-4 minutes until soft. Drain the peas and mash with the leeks. Stir in the yoghurt, mint and some seasoning and mix well.
I roasted some asparagus in the oven along with some tomato quarters and a handful of basil leaves, drizzled with olive oil and sea salt.
I boiled some new potatoes and then, after draining them I returned them to the saucepan with a knob of butter and gave them a quick shake to coat them and lightly break them up.
I quickly fried the steak after brushing it with olive oil and grinding some black pepper over it.
The pea and leek mash was, unfortunately, a bit insipid – I don’t whether, in scaling it down for just me, I added too much yoghurt which made it a bit watery, or whether I didn’t saute the leek enough – I’m not sure. It wasn’t terrible or unpleasant – just not as tasty as I was expecting. Ah well, you can’t win all the time.