Lamb Steaks with potatoes, carrots and asparagus wrapped in prosciutto

The classic weekday meal 'Meat & 3 Veg' is brought into the modern era with this stunning family meal that is very simple to make.

Here is what you'll need:

Ingredients: Serves 4

For the potatoes:

600ml chicken stock

12 small potatoes, trimmed to shape

Salt & Pepper to season

Duck fat to baste

For the Lamb Sauce:

15g butter

1 tablespoon duck fat

1/2 onion, finely chopped

400ml chicken stock

2 springs of thyme

2 bay leaves

For the garnish:

12 asparagus spears

12 baby carrots, scrubbed and peeled

1/4 cup chopped fresh mint

4 slices proscuttio

Olive oil, butter, salt & pepper to season

4 Lamb steaks

Method:

So first were going to start on the potatoes, nothing fancy here just peeled potatoes but I have peeled them with a flat surface on the bottom so they sit nicely on the plate at the end. All Im going to do is season with salt, pour over some hot homemade chicken stock and don’t worry if the salt washes off because we are seasoning both the stock and the potato. Salt the potatoes again before placing into a 200C or 400F oven. These will need to cook for 35-40 minutes, while every 10 minutes turn them and bast them in the oven. 

Next up our asparagus, which I am going to roll in this beautiful procsuttio, proscuttio is a Italian dry cured ham which needs cooking and the flavour is just out of this world, because I’m using lamb I want a herb that goes really well with it so Im using mint, just roughly copped and scattered on the ham and then simply just roll the proscuttio around the asparagus spears and set aside. 

Now for the lamb sauce, into a saucepan over a medium heat Im adding some duck fat, the duck fat really give the sauce a richness like no other but if you can get any just use olive oil. Next add in your diced onions, fresh rosemary which again goes amazingly well with the lamb, now just stir and cook the onions without colouring them so it releases their natural sweetness, add in some bay leaves, salt and finally the chicken stock. Now I’ll leave a link to my homemade chicken stock, this is really the secret to this dish, nothing beats homemade stock and its very easy to make and keep on hand. 

You want to reduce this down half, which will take around 15-20 minutes over a medium heat. Keep stirring it occasionally and make sure it doesn’t boil. 

Just another gentle reminder to check on your potatoes as well, turn them, hit them with some of that duck fat you have to give a whole other meaning to flavour with these bad boys. 

Now into a non stick pan over a medium heat, hit it with olive oil and place down the asparagus. About 1 minute in place in some unsalted butter, let it foam and baste those spears, turn them and cook for 2-3 minutes. The asparagus should be still firm and the procsutio nice and crispy. 

Take them out, leave them aside in a warm spot and cook your dutch or baby carrots in the same oil and butter. Add some more chicken stock to deglaze the pan and the carrots will only need around 5 minutes to get tender. Once the carrots are done place the oil into the reduced lamb sauce, and reduce that down as well. 

Finally our lamb steaks, if you can get lamb you can swap it out for beef or chicken and use the same method. Season the steaks with salt and pepper, place them into a oiled pan on high and sear. Season the other side, and flip the steaks. These only need 2-3 minutes each side for medium rare which I think Lamb is at its best. You want a nice crust on the lamb as well, without it the steaks just don’t have that bold flavour. 

Add some cubes of butter to the pan, along with fresh rosemary and baste the steaks when the butter starts to foam. Hit it with a drizzle of fresh olive oil and leave to rest for 3-4 minutes. While the lamb is resting pour in all those pan juices into the sauce and stir well. I place a small knob of butter into the sauce at the last minute just to give it a nice glossy look. 

So all 4 elements are ready to go, all I do is strain my sauce through muslin cloth into a jug so I get a nice smooth sauce with a flavour that is out of this world.

To plate up, slice the lamb steaks and fan out on the place, place your carrots around and sit the apspagus spears on top of them. Place down the potatoes and spoon over that gorgeous sauce over the lamb and around the plate. 

Vegetables that are so tender with pink juicy lamb this dinner is perfect for mid week when you want to cook for those special people in your life.