Spicy Lamb Steaks, Cheesy Creamy Mash & Mushroomy Spinach

Our Easter weekend has been lovely - we've seen friends and family, and have also had time to make a few home improvements along the way. Little R has also thoroughly enjoyed lots of gorgeous family time, just the three of us, as have me and JB. 

As I've mentioned before, I have always cooked R's food from scratch, fresh and tasty and totally nutritious - what a hypocrite I would be if only 2 out of the 3 members in our household ate from Meliz's Kitchen! And last night was no exception - salmon, broccoli and  potatoes in a cheesy mascarpone sauce. 

Now, sometimes, if I'm cooking up R's food, I try to save time by cooking us something similar, and with 4 salmon fillets up for grabs, that would have been the easiest option, right?! Right. But JB and I don't always like to go for the easiest option, and instead decided that we both fancied lamb (again). "So", I thought, "how can I funk up the lamb rump steaks that I have in the fridge, whilst using up the chestnut mushrooms, spinach and mascarpone from Friday's lunch?" (see previous posts). Well, here is the answer...

Spicy Lamb Steaks

Recipe (serves 2 HUNGRY people - it was Easter Sunday, after all )

4-6 lamb rump steaks (around 700g)

1 heaped teaspoon oregano

1 teaspoon finely chopped fresh rosemary

1 heaped teaspoon paprika

1 teaspoon cumin

Salt and pepper to season (after cooking)

Method:

* Mix together the oregano, rosemary, paprika and cumin, and sprinkle over the lamb steaks. Use the back of a teaspoon to spread the rub into the steaks and leave in the fridge for at least an hour.

* Add a drizzle of olive oil to a griddle pan on a medium-high heat and leave for a minute or so to heat up fully. Add the steaks to the pan and cook for around 4-5 minutes on each side so that the steaks are charred like they would be on a BBQ, whilst still pinkish in the middle. Rest for 5 mins (I wrapped mine in foil to reserve the juices), then serve. 

Cheesy Creamy Mash

Recipe (serves 2)

4 medium sized potatoes, peeled and cut into small chunks

Large pinch of salt

Knob of butter

1 tablespoon mascarpone 

Handful of grated cheddar cheese

100ml milk

1/4 teaspoon freshly ground pepper 

Method: 

* Put the chopped potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to the boil on a medium to high heat. Boil for 20 mins then drain the water from the pan. 

* Mash the potatoes whilst still steaming hot, then add the butter, cheese, mascarpone and mash some more. Put the pan back on the hob on a low heat, add the milk and pepper, and stir with a wooden spoon until hot and creamy. Serve.

Mushroomy Spinach

Recipe:

6 Mushrooms (closed cup or chestnut), sliced

2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves

Small knob of butter

2 tablespoons olive oil

100g spinach (about 1/2 a large bag)

Method:

* Melt the butter and 1 tablespoon of olive oil together in a pan (on a medium heat), then add the garlic and fry off for about a minute or so. 

* Add the mushrooms with another tablespoon of oil, a pinch of salt and pepper and cook for around 3-4 minutes. 

* Add the spinach to the pan and switch of the heat whilst constantly stirring the spinach until it has wilted. 

* Drain off any excess liquid from the pan and serve immediately.