Lamb Chump Steaks with Horseradish Mash and Green Beans
Preparation time: 10 mins
Cooking time: 25 mins
What you need
2 John Penny lamb chump steaks
400g potatoes, peeled and cut into even sized pieces
2 tablespoons horseradish sauce
2 tablespoons milk
200g fine green beans or savoy cabbage
How to cook
Boil the potatoes in water until soft. Drain thoroughly, then mash. Add the butter, then the horseradish and season well. Add enough milk to give the required consistency.
Heat up the griddle pan or barbeque - you want it really hot!
Press the steaks down and cook on each side for about 3-5 minutes per side, depending on how thick they are and how you like them done - A good tip is to use your thumb to test:- If the meat is soft and doesn't bounce back: it's rare, springy = medium, not springy = well done.
Once cooked to however you desire, remove to one side and leave to rest on a rack over a plate covered with foil for about 3-5 mins so that the juices can re-circulate and make the lamb tender and juicy.
Meanwhile cook the green beans or cabbage.
To serve, pile the mash onto a serving plate, top with the lamb chump steaks and garnish with the vegetables.