Balsamic marinated lamb rump steak with smashed baby potatoes

Serves 4
Prep time: 5 minutes
Cooking time: 20 minutes

¼ cup good quality balsamic vinegar
2 cloves garlic, crushed
4 x 200g lamb rump steaks
12-16 baby chat potatoes
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons brown sugar

Preheat oven 200°C/180°C fan forced

Combine balsamic vinegar, garlic and lamb in snap lock bag. Mix well and marinate for 15 minutes.

Cook potatoes in a saucepan of boiling salted water until tender, but not mushy. Drain. Smash each potato gently, so that the skin splits and the potato is slightly squashed. Place onto a baking tray and drizzle over 1 tablespoon of olive oil and a generous pinch of salt. Roast in preheated oven for 15 minutes or until golden and crispy.

Remove lamb from marinade, reserving the marinade for sauce. Heat remaining oil in a non-stick frying pan over medium high heat. Season the lamb with salt and pepper and cook 2-3 minutes each side, or until cooked to your liking. Remove and keep warm, covered with foil.

Pour marinade into the same pan along with ¼ cup water and brown sugar. Bring to the boil and simmer for a few minutes or until sauce thickens slightly. Taste and adjust seasoning.

Serve lamb rumps with smashed potatoes and a drizzle of balsamic sauce.

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