Herb-Crusted Lamb Rump Steaks with Garlic Mashed Potatoes and Green Beans

This dish features succulent lamb rump steaks seasoned with a herb crust, served alongside creamy garlic mashed potatoes and vibrant green beans. The combination of flavors and textures, from the savory lamb to the buttery potatoes and fresh beans, creates a satisfying meal that beautifully balances traditional techniques with a modern touch.

Ingredients:

• 2 lamb rump steaks
• 2 cups chicken stock
• 4 medium potatoes, peeled and diced
• 2 cups green beans, trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Butter for mashing potatoes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the chopped rosemary, thyme, salt, and pepper. Rub this mixture onto the lamb rump steaks.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb steaks for 3-4 minutes on each side until nicely browned.
4. Transfer the skillet to the preheated oven and roast for about 10-15 minutes for medium-rare, or to your desired doneness. Let rest for 5 minutes before slicing.
5. While the lamb is resting, bring a pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15 minutes.
6. Drain the potatoes and return them to the pot. Add minced garlic, butter, and a splash of chicken stock. Mash until creamy and smooth. Season with salt and pepper to taste.
7. In another pot, bring chicken stock to a simmer and add the green beans. Cook for about 5-7 minutes until tender yet crisp. Drain and season lightly with salt.
8. Serve the sliced lamb on a plate with a generous scoop of garlic mashed potatoes and a side of green beans.