Lamb steaks with potato cakes

Brush each lamb steak lightly with oil.

Season with salt and pepper.

Set aside to use later.

Preheat the pan to moderately hot before adding the lamb steaks.

Keep the heat at moderately high.

Cook steaks on one side until the first sign of moisture appears on the top.

Turn and cook for a further 2-3 minutes for a medium doneness or until done to your preference.

Turn once only.

Remove lamb steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.

Place the spring onions, capers, rind and juice, egg and parsley in a large bowl.

Just prior to cooking, grate the potato into another bowl.

Using your hands, squeeze the liquid from the potato.

Add the potato to spring onion mixture, mix well.

Spoon 12 even-sized spoonfuls of the potato mixture onto a large baking paper lined tray.

Flatten the potato cakes to about 7cm rounds.

Brush with half the butter.

Bake at 200ºC for 15 minutes.

Turn each cake over, brush with remaining butter and bake a further 15 minutes until cooked and golden.

Place the tomatoes on a tray lined with baking paper.

Season with salt and pepper.

Bake with the Potato cakes, for 15 minutes.

Combine the sour cream and herbs and set aside.