I had some really good lamb steaks, but when an impromptu camping night in a neighbour’s field came up, I had to make four small lamb steaks go around a few more people. This recipe came out deliciously, as is often the case with last minute, thrown together ideas.
In preparation, I chopped the lamb steaks in half and boiled up some new potatoes. Then I threw them together in an oven dish, chucked in a couple of courgettes, halved then chopped, added some onion and drizzled a bit of olive oil and lemon on top. I added some Swiss Bouillon and Herbes de Provence, a bit of brown sugar and a bit of seasoning. I stirred it around a bit and shoved it in a hot, preheated oven (I guess 200 – 210) for about 20 minutes, or until the lamb chunks were cooked but still pinkish in the middle and the potatoes were a bit golden and crispy. The courgettes stay firm and juicy when they are baked and not boiled and the dish came out looking all impressive, though it was a piece of cake to make! I was pleased with this one. It was very very quick and simple and it tasted extremely good. And no side dishes to prepare because the greens were already in there! If we hadn’t been eating in a field, I might have made a little salad to go with it, but it really didn’t need any extras.
What shall we cook tonight? 