Lamb steak with baked potato and carrots
Preheat the oven at 190c/170c fan/gas mark 5.
Wash the potato and prick the skin with a fork. Place onto a non stick baking tray and cook in the oven for 30 minutes or until tender.
Season the lamb steak by sprinkling with dried mint and mixed herbs, Add a pinch of salt and pepper then place onto a piece of foil big enough to fold over and cover the lamb to form a parcel. Add a splash of water then seal the foil by folding in half to cover the lamb, start to double fold the two edges of the foil and continue all the way round to the end to seal the meat. Transfer to a baking tray and roast for 15-20 minutes. If you prefer a well done steak leave for a further 3 minutes.
Wash and peel a large carrot and slice into 1cm discs. Place in a pan of boiling salted water. Boil for 3 minutes until tender.
Place the potato onto the plate and make a cross cut, add the lamb to the plate and drizzle over any remaining cooking juices. Add the carrots and eat.
Cooking time can be reduced by 10 minutes if you microwave the baked potato. To do this, prick the potato and place in the microwave on high for 10 minutes.