Jersey Royal & Mint Lamb with Cider Reduction

Preheat oven to 200°C (180°C fan/Gas Mark 6).

In a saucepan, boil the Jersey Royal potatoes until tender, about 15-20 minutes. Drain and set aside.

While the potatoes are cooking, prepare the lamb. Season the lamb leg steaks with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the lamb steaks for 2-3 minutes per side, until browned. Remove from skillet and set aside.

In the same skillet, add the minced garlic and spring onions and sauté for 1 minute until fragrant.

Add the Jersey cider to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the cider by half, about 5-7 minutes.

Add the chicken stock to the cider reduction and continue to simmer for another 5 minutes, until the sauce thickens slightly. Stir in lemon juice.

Place the cooked Jersey Royal potatoes on a baking sheet. Lightly crush them with a fork.

Place the seared lamb steaks on top of the crushed potatoes on the baking sheet.

Pour the cider reduction sauce over the lamb and potatoes.

Bake in the preheated oven for 15-20 minutes, or until the lamb reaches an internal temperature of 57°C (135°F) for medium-rare, 63°C (145°F) for medium.

Remove from oven and let rest for 5 minutes before serving. Garnish with fresh mint sprigs.