North Northamptonshire based food blogger who is obsessed with good food and proper cooking. I'm part of the Midlands Blogging team for the BBC Good Food Shows. This is where I share my own recipes and carry out recipe development and product reviews for brands, including food and wines. Please contact me using the link below.

Sunday, 15 March 2015

Lamb steaks with Friars Farm Middle Eastern Marmalade and Potatoes

Being based in Northamptonshire, Friars Farm, one of the local producers of jams, chutneys and sauces approached me and asked if I'd like to sample some of their products.  Of course being a foodie, and wanting to support local producers, I said yes and I'm thoroughly glad I did too!  They have a fab range of products; the first of which, their Middle Eastern Marmalade, I'm reviewing here. I also used this in a batch of flapjacks that I made, but for that recipe you'll have to wait a short while...!

1 Red onion
4 Lamb leg steaks
4 tsp Friars Farm Middle Eastern Marmalade
Freshly ground black pepper
1 Sweet potato, peeled
2 Large potatoes, washed but not peeled
1 Knorr chicken stock pot, dissolved in:
280ml Boiling water
145ml Orange juice
2 tsp Mint sauce concentrate
1 Knorr rich beef gravy pot
100ml Double Cream

1. Heat the oven to 150℃.
2. Lay the lamb leg steaks in a single layer on the bottom of a rectangular dish.
3. Spread 1 teaspoon of the Friars Farm Middle Eastern Marmalade over each of the lamb steaks.
4. Season with ground black pepper.
5. Slice the sweet potatoes on setting 3 of a Oxo Hand Held Mandoline and layer on top of the lamb steaks.
6. Slice the potatoes on setting 3 of the mandoline then layer these over the sweet potato and lamb.


7. Mix the chicken stock, orange juice and mint sauce concentrate together.
8. Gently pour this over the lamb and potatoes.
9. Cover the dish with foil.  I run my finger gently around the inside of the dish after covering it which creates a low point, thereby enabling the evaporated juices to drip back down into the dish and retaining the moisture.

10. Place in the centre of the oven and cook for 3 hours.


11.  When cooked, remove from the oven and gently drain the juices into a saucepan.
12. Re-cover and keep warm whilst you make the gravy.


13. Add the beef gravy pot to the saucepan and quickly bring to the boil, whisking to distribute the gravy pot.
14. Add the double cream and gently heat through.
15. Serve a lamb steak with the potato topping on a bed of peas with the gravy poured on top.


I was given a range of products from Friars Farm to try.  I was under no obligation to develop or publish a recipe using their products.

Related Posts Plugin for WordPress, Blogger...