As promised, here is a recipe that is fantastic with the addition of my previous sweetcorn salsa post on the side. I love smoky Cajun spices, and usually pair them with chicken. Infact, I have just searched ‘Cajun’ on my site and have found three previous recipes, all of which were for chicken. It therefore appears that homemade with mess is in need of a totally different Cajun recipe to do these spices justice, and this recipe is perfect to show them off.
Now that Spring is well and truly here and the nights are officially getting longer, I would imagine that more and more of you are stoking those hot coals and dusting off your barbecues. This steak would be absolutely beautiful cooked on a barbecue, and instead of serving it with the wedges, rub some oil and salt over the sweet potatoes, wrap them in foil and bake them whole – yum!
For the Cajun Lamb Steaks
– 1 tbsp lemon juice
– 1 tbsp paprika
– 1 tsp cayenne pepper
– ½ tbsp. dried thyme
– 2 cloves garlic – crushed
– 2 lamb steaks
For the sweet potato wedges
– 2 sweet potatoes – washed, dried and then cut into chunky wedges
– 2 tbsp corn oil
– Salt and pepper
For the Saffron Mayonnaise
– 1 tbsp light mayonnaise
– 1 small garlic clove – crushed and finely chopped
– ½ tsp paprika
– Pinch saffron
– Juice ½ lemon
– Juice ½ lime
Mix the ingredients together for the lamb seasoning and toss the lamb in the mixture so it is well coated – leave to marinate for at least half an hour – the longer the better
Pre-heat the oven to 200’C
In an oven proof dish, rub the oil and the salt and pepper into the sweet potato wedges and place the wedges, skin side down and bake in the oven for 40 minutes
While your potatoes cook, mix together the ingredients for your mayonnaise and chill until needed.
When your lamb has done marinating, heat a griddle pan to a high temperature and cook for 1-2 minutes on each side, depending on the thickness and how you like your lamb cooked. This should give it a lovely pink centre but if you do not like it pink then just cook for a little longer
Leave the lamb to rest for 2 minutes and the slice and plate up with the remaining ingredients.