Google: “Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts. Lamb leg is a popular Sunday dinner roasting joint, though, this is not the only way this tasty joint can be prepared. t produces juicy, tender, and lean meat when cooked, especially if using dry heat methods like roasting.”

“Lamb leg steaks stand out as a versatile, tender, and flavourful choice that can elevate your culinary creations. With a perfect balance of lean meat and just the right amount of fat, these steaks are suitable for a variety of cooking methods, making them a top pick for any occasion.”

Google: “Daikon radish is a winter vegetable usually sown in mid-to-late summer and harvested in the cooler seasons. Available in a wide range of shapes and colours, this cruciferous veggie boasts a characteristic crispness and snap when served raw, but softens as it cooks, much like a potato. Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.”

My weekend meal is usually meat and vegetables at time I add potato. Today, I am adding white radish; to me I called it white carrot, also learning how to make pickle. I am glad it turned out well. My dinner is healthy, colourful and delicious. Let’s cook!!!

Ingredients

To marinade lamb

4 medium size lamb leg steaks
2 Tbs butter
2 Tbsp olive oil
salt
black pepper to taste
A dash or two Tabasco sauce
1/8 Tsp nutmeg ground
Piri Piri sauce, (OPT)

To make potatoes, green beans and carrots

4 baby potatoes, wash and cut into half
200 g green beans, remove stems, and wash
4 small carrots, wash, stem and top removed
water
salt
pepper

To make pickle radish

3 medium radish (white carrots), washed, cut stem, peel skin
5 Tbs salt
5 Tbs sugar, extra to sweeten a bit
1/2 -1 lemon juice
7 Tbs apple cider, extra

Method

Prepare these one or two days in advance as you want it to be sweet/ sour pickles taste; refrigerate up to 3 weeks in an air tight glass container

Cut the radish thinly; use food processor or with knife. Soak in salt for 45 mins until juices come out. Squeeze dry with a tea towel. Then add sugar until juices comes out. Squeeze it again, make sure it’s really dry. Then add lemon juice and apple cider. Season as you mix them checking the taste is just right pickle, sweet/sour.

The present day

Pre heat oven 180 degrees C. Bring water to boiling hot. Marinade leg of lamb and refrigerate for 30 minutes. Pour boiling water into a microwave save dish with potatoes. Microwave to par boiled potatoes. Meanwhile, bring out lamb to room temperature. Prepare beans and carrots in another microwave dish, cook about 8-10 minutes. Remove beans set aside keep warm with foil. Add 4-6 minutes more for carrots. Removed carrots and distribute beans and carrots into 4 plates and keep warm.

Place lambs and potatoes on a lined with foil baking tray and baked for 25-35 minutes until potatoes are cooked through golden, check meat during the time, turn them over rotating the tray as well. If you want medium rare, removed earlier about 12-15 minutes. Removed them and set aside for 5 minutes.

Meanwhile warm the vegs in the hot oven with door close for 5 minutes. After time rested, plate the lambs and potatoes in the warm plate with vegetables. Place a few pieces of pickles on top of meat and drizzle piri piri sauce on top. Serve well with Merlot/Shiraz wines.

https://helenscchin.com/2015/04/11/lamb-leg-steak-with-vegetables/

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