Garlic lamb with potatoes and asparagus
Served with crispy potatoes and asparagus, this impressive garlic lamb dish is a winner. From pan to plate in just 30 minutes, it’s simple and delicious.
- 800g baby white potatoes
- 4 Coles Australian Lamb Leg Steaks
- 1 tbs olive oil
- 20g butter
- 4 garlic cloves, bruised
- 2 bunches asparagus, woody ends trimmed, halved crossways
- Flat-leaf parsley sprigs, to serve
- Lemon wedges, to serve
Cook the potatoes in a large saucepan of boiling water for 10 mins or until tender. Drain well. Thickly slice.
Meanwhile, heat a large frying pan over medium heat. Brush the lamb with oil and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Add the butter to the pan with the garlic and potato. Cook, tossing, for 5 mins or until the potato starts to brown. Add the asparagus and cook for a further 2 mins or until the asparagus is tender.
Divide the lamb and potato mixture among serving plates. Season with pepper. Sprinkle with parsley and serve with lemon wedges.