Walnut and Herb-Crusted Lamb with 'Hedgehog' Potatoes

Succulent lamb leg steak topped with a crunchy walnut herb crust, served alongside roasted, sliced baby potatoes.

Lamb Potatoes Main Course Walnuts Nut Crust

Estimated Nutrition

Calories

1425.6

kcal / serving

1425.6 kcal total

Carbs

54.4g

per serving

54.4 g total

Fat

118.2g

per serving

118.2 g total

Protein

46.8g

per serving

46.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Goats' Butter

GrainsCereals

Breadcrumb

fresh

Meat

150

Lamb Leg Steak

NutsSeeds

Walnut

shells removed

Chive

fresh, chopped

clove

Garlic

peeled

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the lamb

Olive Oil

for the potatoes

Vegetables

100

Baby Potatoes

Method

Serve the lamb steak alongside the hedgehog potatoes.

Roast potatoes on a baking sheet for 15 minutes until golden and crisp.

Drizzle potatoes with oil and season with salt and pepper.

Slice a flat base on each potato and make several vertical incisions on top.

Roast the lamb in the oven for 10 minutes until the crust is golden.

Fry the lamb in an ovenproof pan with the remaining oil for 4 minutes.

Coat the lamb with 15ml of oil and press the crumb mixture onto one side.

Pulse walnuts, chives, garlic, breadcrumbs, and butter in a food processor until crumbly.

Preheat your oven to 200°C.