Lamb Steaks with Pumpkin Gnocchi
This Lamb Steaks with Pumpkin Gnocchi is a sensational seasonal feast. Making your own gnocchi is so much easier than you think...give it a try! Top with deep fried sage leaves!
Ingredients
- 4 x 200g lamb steaks
- Salt and pepper
- Drizzle of olive oil
- Squash
- 1/2squash sliced
- 50ml olive oil
Gnocchi
- 50g butter
- 400g cooked potato, riced
- 100g cooked pumpkin, pureed
- 125g plain flour
- 2 egg yolks
- Salt and pepper
Sauce
- 100ml veal jus
- 1 tsp sherry vinegar
- Squeeze lemon juice
- 1 small bunch of sage leaves
- Veg oil for frying
Method
Heat the oven to 200c. Fry the squash in an oven proof pan until coloured, season, then pop in the oven for 5 to 6 minutes.
Heat the grill to high then place the lamb onto the baking tray season drizzle in oil and cook for 8 minutes and rest.
Mix the potato, pumpkin flour and egg yolks together, season, then roll into sausages 2cm thick by 20cm long, using a little extra flour. Cut into 3 cm pieces plunge into boiling water and cook for 1 minute then drain.
Then gently fry the gnocchi in butter until slightly brown, then add the veal jus, sherry vinegar and lemon. Stir through and season.
Deep fry the sage leaves at 180c until translucent about 30 seconds.
To serve, place the lamb all over a platter, top with squash, gnocchi and sauce then scatter over sage leaves.
Ingredients
- 4 x 200g lamb steaks
- Salt and pepper
- Drizzle of olive oil
- Squash
- 1/2squash sliced
- 50ml olive oil
Gnocchi
- 50g butter
- 400g cooked potato, riced
- 100g cooked pumpkin, pureed
- 125g plain flour
- 2 egg yolks
- Salt and pepper
Sauce
- 100ml veal jus
- 1 tsp sherry vinegar
- Squeeze lemon juice
- 1 small bunch of sage leaves
- Veg oil for frying
Method
Heat the oven to 200c. Fry the squash in an oven proof pan until coloured, season, then pop in the oven for 5 to 6 minutes.
Heat the grill to high then place the lamb onto the baking tray season drizzle in oil and cook for 8 minutes and rest.
Mix the potato, pumpkin flour and egg yolks together, season, then roll into sausages 2cm thick by 20cm long, using a little extra flour. Cut into 3 cm pieces plunge into boiling water and cook for 1 minute then drain.
Then gently fry the gnocchi in butter until slightly brown, then add the veal jus, sherry vinegar and lemon. Stir through and season.
Deep fry the sage leaves at 180c until translucent about 30 seconds.
To serve, place the lamb all over a platter, top with squash, gnocchi and sauce then scatter over sage leaves.
