Lamb Steak in Garlic Butter Sauce
with Herby Potatoes, Honey Roasted Tomatoes and Tenderstem®
A comfort food classic using premium ingredients, this Lamb Steak in Garlic Butter Sauce brings the best of the British pub into your kitchen.
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
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
150 grams
Tenderstem Broccoli
125 grams
Baby Plum Tomatoes
15 grams
Honey
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
30 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, halve any thick broccoli stems lengthways and pop onto one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Add the tomatoes to the other side of the tray. Drizzle with oil and the honey, season with salt and pepper, then toss together. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a large frying pan on high heat. Season the lamb steaks with salt and pepper.
Once hot, lay in the steaks and fry until browned and medium-rare, 8-10 mins total.
Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Meanwhile, when the potatoes are halfway through cooking, turn them and return to the oven for the remaining time.
At the same time, put the broccoli and tomato tray onto the middle shelf to roast until tender and crispy, 10-12 mins.
Once the lamb is cooked, transfer to a board, cover with foil and allow to rest. Keep the frying pan - you'll use it for the sauce (no need to clean).
Pop the (now empty) frying pan back on medium heat with a drizzle of oil if needed.
Once hot, add the shallot and cook until softened, 4-5 mins, then add the garlic and cook for 30 secs more.
Pour in the cider vinegar and allow it to evaporate. Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 2-3 mins.
Stir in the butter until melted. Simmer until thickened, 2-3 mins more, then remove from the heat and stir through the parsley.
When everything's ready, thinly slice the lamb steaks and transfer to your plates. Spoon over the garlic butter sauce.
Serve the roast potatoes and vegetables on the side.
Enjoy!
