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SUNDAY
Lamb with Oregano and
Tomato with Mint & Lemon
Baby Potatoes
Preparation time: 20 minutes,
plus marinating
Cooking time: 35 minutes
Serves: 4
Ingredients:
• 4 x 110-125g (4-5oz) lamb leg or lamb rump
steaks
• 1 tbsp olive oil
• 1 large garlic clove, crushed
• 2 tbsp tomato puree
• 1 tsp dried oregano
• Salt and freshly ground black pepper
Potatoes:
• 750g (1lb 11oz) baby new potatoes,
scrubbed
• 1 tbsp olive oil
• 1 tsp finely grated lemon zest
• 2 mint sprigs
Carrots:
• 400g (14oz) carrots, sliced
•
1
/
2 tsp cumin seeds (optional)
• 10g (
1
/
3 oz) butter
To garnish:
• Mint sprigs
Method:
1 Put lamb steaks into a non metallic bowl
and add the olive oil, garlic, tomato puree
and oregano. Season with salt and pepper,
then toss to coat. Cover and refrigerate for
at least 30 minutes.
2 Put the lamb steaks in the back container.
3 Position the divider wall in the front
container. Toss potatoes in olive oil and
lemon zest, then tip the compartment and
add mint sprigs. Place carrots in remaining
compartment, sprinkle with cumin seeds (if
using) and put butter on top.
4 Set time for the lamb using the chicken
pre-set (27 mins). Set time for the carrots
using the root vegetable pre-set (35 mins)
then adjust to 30 minutes. Set time for the
potatoes using the pre-set for root
vegetables (35 mins).
5 Serve garnished with mint sprigs.
Cooks tip:
• Lamb can be wrapped and cooked in
cooking foil to retain juices and prevent
surface protein.
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