Lamb Steaks with Cheesy Mashed Potatoes and Silverbeet
4 x 200g lamb steaks, fat trimmed
800g desiree potatoes, peeled, roughly chopped
175g unsalted butter, roughly chopped
160ml ( cups) milk
60g ( cup) finely grated cheddar
40g ( cup) finely grated parmesan
1 bunch silverbeet, trimmed, roughly chopped
2 tbsp olive oil
fresh dinner rolls, to serve
To make the cheesy mashed potato, boil potatoes for 25 minutes or until cooked and easily crushed with a fork.
Meanwhile, place 125g butter and milk in a small saucepan over medium heat for 10 minutes, stirring occasionally, until butter has melted and milk is steaming.
Drain potatoes and mash with a potato masher or pass through a potato ricer. Stir in cheeses and milk mixture until combined and cheese has melted. Season to taste.
Meanwhile, heat oil in a large frying pan over high heat. Cook lamb steaks for two minutes each side or until cooked to your liking. Rest, covered loosely with foil, for five minutes before serving.
In a medium saucepan, heat remaining butter over medium heat. Add silverbeet and cook, stirring occasionally, for two minutes or until wilted. Season to taste.
To serve, divide cheesy mash with silverbeet among four plates and top with lamb steaks. Serve with fresh dinner rolls.
Source: Meat And Livestock Australia beefandlamb.com.au