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Minute steak of lamb with a herb sauce


  • Boil the potatoes until tender. Then drain well, add a splash of oil, seasonings and a good squeeze of lemon juice, and smash well with a fork. Cover and keep warm.
  • Cut the lamb in half crossways and then butterfly and batten out.
  • Heat oil in a large heavy-bottomed pan and cook the lamb, seasoning once sealed. Then add the butter, basil and parsley. 
  • To serve, mound the potatoes on individual plates, top with the lamb and spoon the cooking juices over.


  • 8-12 chats (baby potatoes), scrubbed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 lemon
  • 2 lamb backstraps, trimmed of all fat & sinew
  • a good dollop of butter (optional)
  • 2-3 tbsp chopped basil
  • 2-3 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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