Lamb rump steaks can be replaced with lamb leg steaks or cutlets. If time permits, lamb can be marinated for up to one day ahead.
Ingredients
Method
To make marinade, combine all ingredients in a jug. Pour half into a large bowl. Refrigerate remaining marinade.
Add lamb to marinade in bowl. Turn to coat. Refrigerate, covered, for 2 hours.
Cut potatoes in half lengthways. Toss in oil. Season. Arrange, cut-side up, in a single layer in a large roasting pan.
Cook in a hot oven (200C) for about 45 minutes, or until tender. Remove.
Meanwhile, remove lamb from marinade. Pat dry with absorbent kitchen paper. Discard marinade in bowl.
Heat an oiled, large barbecue grill plate over a medium heat. Add lamb. Cook for about 4 minutes on each side, or until tender. Remove. Rest, loosely covered with foil for 5 minutes.
Place reserved marinade in a small saucepan. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until thickened. Remove.
Drizzle sauce over lamb. Serve with potatoes topped with sour cream and chillies (optional).
This recipe originally appeared on New Idea Food
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