Lamb Steaks with Cheesey Mashed Potatoes & SilverbeetĀ 

Creamy mash and tender lamb - the perfect winter warmer.

Serves: 4
Preparation: 25 minutes, plus rest time
Cooking: 30 minutes
Total: 55 minutes


4 x 200g lamb steaks, fat trimmed

800g desiree potatoes, peeled, roughly chopped

175g unsalted butter, roughly chopped

160ml (⅔ cups) milk

60g (½ cup) finely grated cheddar

40g (½ cup) finely grated parmesan

1 bunch silverbeet, trimmed , roughly chopped

2 tbsp olive oil

Fresh dinner rolls, to serve


To make the cheesey mashed potato, boil potatoes for 25 minutes or until cooked and easily crushed with a fork. Meanwhile, place 125g butter and milk in a small saucepan over medium heat for 10 minutes, stirring occasionally, until butter has melted and milk is steaming. Drain potatoes and mash with a potato masher or pass through a potato ricer. Stir in cheeses and milk mixture until combined and cheese has melted. Season to taste.

Meanwhile, heat BBQ over high heat. Cook lamb steaks for 2 minutes each side or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving.

In a medium saucepan, heat remaining butter over medium heat. Add silver beet and cook, stirring occasionally, for 2 minutes or until wilted. Season to taste

To serve, divide cheesey mash with silverbeet among four plates and top with lamb steaks. Serve with fresh dinner rolls, on the side.

Hints & tips:

If you want substitute silverbeet with English spinach or rocket.

If you want, substitute desiree potatoes with sweet potatoes or even use a half of each.

If children will be joining you for dinner, pound lamb steaks with a meat mallet, and turn them into minute lamb steaks. If having a barbecue use the lamb minute steaks on mini sandwiched or sliders.