Roast Lamb with Mushrooms and Potato Cakes

Ingredients

• 1.5 lb lamb leg steak
• 1 lb potatoes
• ½ lb Brussels sprouts
• 8 oz mushrooms
• 3 tbsp olive oil
• 2 tbsp butter
• 1 cup beef broth
• 1 tbsp fresh rosemary

Instructions

1. 1

   Preheat oven to 400°F. Pat the 1.5 lb lamb dry and season generously with salt and pepper.

2. 2

   Heat 1 tbsp olive oil in an oven-safe skillet over high heat. Sear lamb until browned, 2-3 minutes per side.

3. 3

   Transfer skillet to oven and roast lamb until internal temperature reaches 135°F for medium-rare, about 10-12 minutes. Rest on a plate.

4. 4

   Meanwhile, boil 1 lb potatoes in salted water until fork-tender, about 15 minutes. Drain, mash coarsely, season with salt and pepper.

5. 5

   Shape mashed potatoes into 4 patties. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Cook patties until golden and crisp, 4-5 minutes per side.

6. 6

   In same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter. Sauté 8 oz mushrooms and 0.5 lb Brussels sprouts (halved) until browned and tender, about 8 minutes. Season with salt and pepper.

7. 7

   Add 1 cup beef broth and 1 tbsp chopped rosemary to the skillet, scraping up browned bits. Simmer until slightly thickened, about 3 minutes.

8. 8

   Slice rested lamb and serve with potato cakes, vegetables, and gravy spooned over.

Tools you’ll need

• Oven-safe skillet
• Large pot
• Frying pan
• Meat thermometer

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