Sunday Lunch

yesterdays lunch was really yummy. we had lamb rump steaks on the grill with garlic mashed potatoes and blanched asaparagus. for dessert i served cheesecake with fresh strawberries and that was really really good. here are the recipes...

lamb steaks with shallot marinade
from the july 2005 issue of BBC Good Foodmagazine
4 lamb rump steaks
3 shallots, very finely chopped
4 tablespoons red wine vinegar
2 tablespoons olive oil
salt and pepper

Marinate steaks in the marinade for at least one hour or overnight. Cook on the grill for 3-4 minutes on each side. Cover with foil and let rest for 5 minutes before serving.

garlic mashed potatoes
my own creation
Boil potatoes until tender and drain. Add butter and mash with a potato masher. Stir in some milk. Stir in a good amount of garlic powder and salt to taste.

cheesecake
adapted from the joy of cooking
crust
1 1/2 cups fine graham cracker crumbs or digestive biscuit crumbs
8 tablespoons butter, melted
1/4 cup sugar

cheesecake
2 pounds cream cheese, room temperature
1 1/3 cup sugar
1 1/2 teaspoons vanilla
4 large eggs

topping
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt

Butter a 9 inch spring form pan. Mix together the graham cracker crumbs, butter, and sugar and press into the bottom of the pan. Bake at 350 F for 10 minutes.

Beat cream cheese until creamy, about 30 seconds. Gradually beat in sugar and vanilla. Beat in egss one at a time until just incorporated, scraping down the sides of the bowl and the beaters after each addition. Scrape the batter into the pan and smooth the top. Place pan on a cookie sheet and bake at 300 F for 45-55 minutes or until the center just barely jiggles when the pan is tapped. Let cool in the pan on a rack for at least one hour.

For the topping combine the ingredients and spread over the top of the cooled cake. Let cool completely in the pan before unmolding. Cover and refrigerate at least 3 hours, but preferably overnight. Serve with fresh strawberries.