Welsh Lamb Steaks with Wild Mushroom Sauce and Dill Mash
Welsh Lamb Steaks with Wild Mushroom Sauce and Dill Mash
Ingredients
- 4 x Trimmed Welsh Lamb Steaks
- 2 tbsp rapeseed oil
- 4 tbsp pine nuts
- 200 gram mixed, wild mushrooms
- 1 tsp butter
- ½ stock cube made up with 125ml water
- 2 tbsp fresh dill, finely chopped
- 200 ml double cream
For the mash
- 1 kg white potatoes, peeled, quartered, soaked in water
- 1 tbsp butter
- 20 ml double cream
- 2 tbsp fresh dill, finely chopped
- Sea salt and freshly ground black pepper
Instructions
- Season the Welsh lamb steaks with sea salt and freshly ground black pepper, on both sides. Drizzle a little oil onto the steaks and rub the oil into the meat. Set to one side.
- Put the peeled potatoes into a pan, cover with water, bring to the boil and cook for 15 minutes, or until the potatoes are tender. Drain into a colander and set to one side to dry.
- Place a dry frying pan onto a low heat. Throw in the pine nuts and allow them to toast until they turn golden – this will take around 30 seconds. Tip the pine nuts onto a plate and set to one side.
- Add a little oil to the same pan, turn up the heat to medium-high and add the Welsh lamb steaks to the pan. Fry for 5 minutes on one side then flip them over. Add the mushrooms to the pan and a teaspoon of butter and continue to cook for 3-4 minutes. Remove the Welsh lamb steaks (which will be cooked rare-medium rare) and leave them to rest on a plate.
- Pour the stock into the pan, swirl the stock around and allow to bubble for a minute. Add the fresh dill and double cream, stir and and bring up to the boil. Then take the pan off the heat.
- Mash the cooked potatoes, or put them through a potato ricer. Add one tablespoon butter, double cream and the fresh dill. Season with salt and pepper. Using a wooden spoon, stir the butter, cream and dill into the mashed potatoes, until the potatoes are creamy and smooth.
- Divide the potatoes onto 4 plates. Slice each Welsh lamb steak in half and place on top of the mash. Spoon over over the creamy mushroom sauce. Sprinkle with the toasted pine nuts and serve straight away.
