Balsamic lamb steaks with truffle oil sweet potato fries
Serves: 4Prepare & Cook:
4 tbsp olive oil
3 tbsp balsamic vinegar
2 sprigs rosemary, leaves picked and chopped
3 tbsp cranberry sauce
4 boneless lamb leg steaks
4 sweet potatoes, cut into 1cm-thick strips
1 tbsp cornflour
1 tbsp truffle oil
30g parmesan, grated
1 tsp SpinneysFood Chilli Addict Seasoning
1 tbsp chopped parsley
Preheat the oven to 180°C, gas mark 4. Whisk 1 tbsp olive oil, the vinegar, rosemary and cranberry sauce together in a shallow dish. Add the lamb steaks, turn to coat and leave to marinate for 30 minutes.
Put the sweet potato into a large bowl, sprinkle over the cornflour and 2 tbsp olive oil. Season, toss together and arrange on a large baking tray. Cook for 25-30 minutes, turning halfway, or until golden and tender. Season with the truffle oil, parmesan, chilli seasoning and parsley.
Around 10 minutes before the potatoes are ready, set a frying pan with the remaining olive oil over a high heat. Season the steaks, add to the pan and cook for 2-3 minutes on each side, or until done to your liking. Leave to rest for 2-3 minutes, then serve with the sweet potato fries.