4 lean chump chops or boneless leg steaks, salt and freshly milled black pepper, 2tbsp rapeseed or olive oil 2oz fresh white breadcrumbs, grated zest and juice of 1 lemon or lime, 1tbsp freshly chopped chives, 1-2tbsp good balsamic vinegar, 2-3tbsp clear honey, 2-3tbsp Dijon or wholegrain mustard, 2tbsp rapeseed or olive oil, 1lb waxy potatoes, cut into cubes, 4oz broccoli, cut into small florets, 4oz cauliflower, cut into small florets, 1-2tbsp garlic and herb flavoured cream cheese
For the breadcrumbs; heat the oil in a non-stick pan and fry the breadcrumbs with the lemon or lime zest and juice for 2-3 mins, tossing frequently until golden brown. Remove from the heat and add the chives. To make the sticky dressing; in a small bowl mix together the vinegar, honey and mustard. Transfer to two separate bowls. Place the steaks on a chopping board, season and brush each steak on both sides with the dressing from one bowl. Heat a non-stick pan and cook the lamb for 6-8 minutes on each side. During the last 2-3 mins sprinkle with the breadcrumbs over the lamb. Warm the dressing from the second bowl. Meanwhile, boil the potatoes for 15-20 mins. Add the broccoli and cauliflower 10 mins before the end of the cooking time. Drain and roughly mash, season and stir through the cream cheese. Transfer the lamb onto a plate with the breadcrumbs. Drizzle with the warm dressing and serve with the crushed seasonal vegetables.
Steaks with Blue Cheese and Roasted Vegetables
4 lean rump, sirloin, picanha or flat iron steaks, salt and freshly milled black pepper, 2tbsp olive oil, 2oz blue cheese, e.g Stilton, crumbled, 2tbsp fruit chutney of your choice, 1 large sweet potato, peeled and cut into wedges, 3 raw beetroot, peeled and cut into wedges, 2 medium onions, peeled and cut into wedges, salt and freshly milled black pepper 2tbsp rapeseed or olive oil
Preheat the oven to Gas mark 6/200°C. Place the veg on a baking tray, season, drizzle with the oil and roast for 30-35 mins. Meanwhile, heat the remaining oil in a non-stick pan. Season the steaks and cook according to your preference. Rare: 2½ mins on each side; Medium: 4 mins on each side; Well done: 6 mins on each side. During the last minute of the cooking spoon the chutney over each steak and top with the cheese. Spoon the roasted vegetables onto each plate. Add the steaks and drizzle any meat juices from the pan over the steak.
Lamb Chops with Kale and Bulgur Wheat
4 lean lamb chops or bone-in lamb leg steaks, 2tbsp rapeseed or olive oil, salt and freshly milled black pepper, 1 onion, peeled and chopped, 2 large garlic cloves, peeled and finely chopped, 1¼pint good, hot lamb stock, 7oz bulgur wheat or brown rice, 3oz kale or winter greens, juice of ½ lemon, 2tbsp prepared red or green pesto
Place the lamb on a chopping board, brush with half the oil and season on both sides. Heat the remaining oil in a large non-stick pan with a lid. Cook the onion and garlic for 2-3 mins until soft. Add the stock and bulgur wheat, reduce the heat, cover and cook for 15-20 mins. Add the kale or winter greens and cook for a further 5 mins.Meanwhile, heat a non-stick or griddle pan and cook the lamb for 6-8 minutes on each side. Add the lemon juice. Spoon the bulgur wheat mixture onto a plate and add the lamb and any juices from the pan.Serve with a spoonful of pesto.
Visit www.simplybeefandlamb.co.uk to find your nearest Quality Standard butcher.