Lamb steaks with rhubarb compote

Name: Lamb steaks with rhubarb compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g new potatoes; 800 g Broccoli; 7-10 Tbsp Salt; 300 g Rhubarb; 1 Shallot; 2 TABLESPOONS Butter or margarine; 4 TABLESPOONS Orange juice; 1-2 TEASPOONS demerara sugar; 7-10 Tbsp Ginger powder; 7-10 Tbsp dried oregano; 8 Lamb steaks (about 80 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g new potatoes
800 g Broccoli
7-10 Tbsp Salt
300 g Rhubarb
1 Shallot
2 TABLESPOONS Butter or margarine
4 TABLESPOONS Orange juice
1-2 TEASPOONS demerara sugar
7-10 Tbsp Ginger powder
7-10 Tbsp dried oregano
8 Lamb steaks (about 80 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
7-10 Tbsp freshly grated nutmeg

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Clean the broccoli, cut into florets from the stalk, wash and cook in boiling salted water for about 8 minutes
2
Clean and wash the rhubarb and cut it into pieces about 3 cm long. Peel and finely dice the shallot. Heat 1 tablespoon of fat and sauté the diced shallots for about 4 minutes until translucent. Add the rhubarb and sweat for another 2 minutes. Deglaze with orange juice and 4 tbsp. water, bring to the boil, season with sugar and ginger and oregano. Cook carefully for about 5 minutes
3
Wash the meat, dab dry and season with salt and pepper. Heat oil in a large pan. Fry the meat for about 8 minutes while turning. Heat 1 tablespoon of fat in a second pan and toss the broccoli for about 3 minutes. Season with salt and nutmeg. Arrange broccoli, potatoes, meat and rhubarb