Brown the onions in olive oil, add the carrots to brown slightly. Put onions and carrots in a roasting dish then seal the lamb it in a hot pan with salt and pepper. Place the lamb on top of the vegetables, sprinkle freshly chopped oregano on top of the lamb and cook in a slow oven covered until the lamb is cooked.
Deglaze the pan with red wine. Add one Knorr gravy pot, some water and reduce to make the sauce over a low heat. Add freshly chopped oregano and allow it to infuse off heat.
Steam your green vegetables.
For the potatoes, boil new potatoes in slightly salted water. When cooked, drain and crush the potatoes with a pat of butter, cracked black pepper, check seasoning and adjust to taste.
Use a cutter to mould the crushed potatoes onto a tray, reheat in oven ready for serving. Strain the jus through a fine seive.
To Plate: Place crushed potatoes onto plate, arrange lamb steaks on top. Place vegetables around the potatoes then add the jus.
Enjoy!
