Lamb Steaks with Duck Fat Potatoes, Beetroot Hummus and Tzatziki

Ingredients

• 2 packs Silver Fern Farms Lamb Steaks

Duck fat potatoes:

• 1 kg floury potatoes, peeled and cut into 4 cm chunks
• 75g duck fat

Tzatziki:

• ½ cucumber
• ¼ tsp salt
• ¾ cup plain Greek style yoghurt
• 1 Tbsp olive oil
• 1 Tbsp fresh mint or dill, chopped
• 1 small clove garlic, crushed

Beetroot hummus:

• 450g can baby beetroot, drained
• 400g can chickpeas, rinsed and drained
• 2 Tbsp olive oil
• 1 Tbsp tahini
• 1 Tbsp lemon juice
• 2 cloves garlic, roughly chopped

To serve:

• Extra mint and dill 

Method

Preheat the oven to 200^oC. Place potatoes into a saucepan of cold salted water. Bring to a boil then cook over med heat for 5 - 7 mins until par boiled. Drain then return to the pan, cover with a lid and shake well over med heat for 2 - 3 mins to dry and roughen up the edges.

Place duck fat into a heavy based metal roasting pan then place into the oven for 5 mins to heat. Remove pan from the oven and carefully add potatoes and toss to coat. Season with salt. Roast in the oven for 40 – 45 mins, turning occasionally, until golden and crisp.

Meanwhile, to prepare the tzatziki. Cut cucumber in half lengthwise and remove the seeds. Grate cucumber on a coarse grater, then place into a sieve, sprinkle with salt and leave to drain for 10 mins. Press with a spoon to remove excess moisture then place drained cucumber into a bowl with yoghurt, olive oil, mint or dill and garlic. Mix to combine then set aside.

Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Rub with oil and season with salt and pepper.

Meanwhile, to prepare the beetroot hummus. Place beetroot, chickpeas, olive oil, tahini, lemon juice and garlic into a food processor and process until a thick paste is formed. Season to taste then set aside.

Bring a BBQ or grill pan to med-high heat. Cook lamb for 3 – 4 mins on each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

To serve, spread tzatziki onto a serving platter, top with potatoes and lamb. Dollop some beetroot hummus on top. Drizzle over any extra juices and garnish with extra mint and dill.