Organic Goodwood Lamb Leg Steak

Griddled Organic Goodwood Lamb Leg Steak served with Aubergine Parmigiana and buttered spring greens & tenderstem broccoli

Serves Two

Aubergine Parmigiana

Olive oil
1 aubergine, sliced lengthways approximately 1cm thickness
1 onion, peeled and finely sliced
2 garlic cloves, peeled and finely chopped
½ tsp dried oregano
1 tin chopped tomatoes
30g (approx.) fresh basil
1 x ball of mozzarella
40g Parmesan cheese, finely grated

Method:

• Turn the oven to 160°C (fan).
• Chop off the stalk of the aubergine, then slice lengthways at approx. 1cm thickness.
• Lay a sheet of baking parchment on a baking tray (I used two baking trays to fit all the aubergine on in a single layer to cook evenly).
• Coat each side of the aubergines slices with a brush of olive oil, season and place on the baking sheets. Pop into the oven for approx. 20 mins until cooked and golden.
• Whilst the aubergine is in the oven, chop and slice the onion and place a pan over a medium heat adding approx. 1tbs of olive, add the onion, stirring occasionally taking care it doesn’t stick.
• Once the onion has a slightly translucent colour add the chopped garlic, cook for about another minute mixing in with the onion. Add the 1/2tsp of dried oregano, followed by the tin of chopped tomatoes, stir and cook for 15 minutes, simmering on a low heat. Add the chopped fresh basil, turnoff the heat, stir and allow to sit.
• Once the aubergine is cooked take out of the oven and turn the oven up to 170°C (fan).
• Very lightly oil an ovenproof dish, then add one-third of the tomato sauce to the bottom of the dish, followed by a thin of parmesan. Onto this add a single layer of aubergine.
• Repeat the layering process then top with torn up pieces of mozzarella dotted over the top followed by the remainder of parmesan cheese.
• Place in the oven for approx.25 minutes, until bubbling and crisp. Remove from oven and serve.
• If you wish to make this the day before, follow the recipe up to before it goes into the oven, cover and place in the fridge. On the day of cooking take out of the fridge 30 mins before baking.

Goodwood Griddled Organic Lamb Leg Steaks

• Remove the Lamb from its sealed packaging. The steaks are incredibly generous in size, so we decided to half one and share, leaving the remainder for another day.
• Place the leg steak once cut in half, onto a plate. Let it rest for approx. 10 mins.
• Pat dry with kitchen roll, massage the lamb with a tiny amount of olive oil and season with salt and pepper.
• Heat the griddle on high. Once ready to cook, place each steak into the griddle and cook for 4 mins (medium rare).
• When you lift the steak to turnover it should have a golden crust which has formed on top. Place the other side down, turn the heat to a medium and cook for further 4 mins.
• Turn the heat off, add a knob of butter to the centre of the griddle allowing the butter to run under the lamb.
• Remove from the griddle and place on a warmed plate, drizzle the juices from the griddle over the lamb and cover loosely with foil. Stand for 5 minutes before serving.

Buttered spring greens & tenderstem broccoli

1 x head of spring greens, slice and washed.
6 x steams of tenderstem broccoli, 1cm of base removed, wash.
2 x tsp butter
Salt and pepper

• Place a small non-stick frying pan over a medium heat, adding 1 tsp of butter, leaving it to melt gently coming to bubble.
• Add the spring greens and toss through the butter then add the broccoli, again tossing through the butter.
• Turn down the heat, leave to cook for approx. 4 minutes, occasionally turning over in the butter.
• Remove from the heat, add further teaspoon of butter and salt and pepper turning over in the pan, then you’re ready to serve.