Lamb Steak and Truffled Parmesan Sauce
with Chive Butter Potatoes and Roasted Vegetable Medley
Ready in less than 25 minutes, this Lamb Steak and Truffled Parmesan Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Lamb Steaks
350 grams
Salad Potatoes
1 bunch(es)
Chives
200 grams
Asparagus
80 grams
Tenderstem Broccoli
125 grams
Baby Plum Tomatoes
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Parmigiano Reggiano
(Contains Milk)
1 sachet(s)
Truffle Zest
20 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a half-full kettle for the potatoes.
b) Remove the lamb steaks from your fridge to allow them to come up to room temperature.
c) While the water comes to the boil, halve the salad potatoes (no need to peel).
d) Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil. Add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, finely chop the chives (use scissors if easier).
b) Trim the bottom 2cm from the asparagus and discard. Halve any thick Tenderstem® broccoli stems lengthways.
c) Pop the asparagus, broccoli and tomatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast the veg on the middle shelf until tender, 12-15.
a) Meanwhile, season the lamb steaks with salt and pepper.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.
c) Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
a) Meanwhile, clean out the (now empty) frying pan and pop it back on medium-high heat.
b) Once hot, pour in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until the water has reduced by about a third, 2-3 mins.
c) Once the liquid has reduced, stir in the creme fraiche and simmer until thickened, 1-2 mins.
d) Remove from the heat and stir in the Parmigiano Reggiano and truffle zest. Add a splash of water to loosen if neede. Cover to keep warm.
a) Once cooked, transfer the steaks to a clean board, cover with foil and allow to rest for a few mins.
b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
c) Add the butter and half the chives. Season with salt and pepper, then toss the potatoes in the chive butter.
a) When everything's ready, thinly cut the steaks widthways into 1cm thick slices and transfer to your plates.
b) Spoon over the truffled parmesan sauce (reheat first if needed) and sprinkle over the remaining chives.
c) Serve the chive butter potatoes and roasted veg medley alongside.
Enjoy!
