Chris Davy
4 x 8oz loin steaks
2x jacket potatoes
200g green beans
3/4pt lamb gravy
100g black olives
1tbls tomato puree
1. Seal the loin steaks in a pan until brown on all sides then put on a tray and set aside.
2. Slice the jacket potatoes into 3cm slices and then with a pastry cutter make into neat circles.
3. Place potatoes in a deep tray and pour ¼ pint of lamb stock into the tray and place in oven at 180 degrees C for 20 minutes or until golden brown and the potato has absorbed all the stock. Then keep warm.
4. Cook green beans in salted water.
5. Put the lamb in the oven at 180 degrees C for 10 minutes and then let them rest for a further 10 minutes.
6. For the sauce, bring the remaining stock to the boil and add tomato puree and olives and seasoning to taste.
7. To assemble, place the lamb on top of the potato, a few green beans to the side and pour the sauce over.
