Lamb Steak in Lemon-Garlic Butter
with Greek Style Roast Potatoes and Lemon Marinated Courgette
This Lamb Steak in Lemon-Garlic Butter is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter (see pantry for amount) and lamb steaks from the fridge to allow them to come up to room temperature
Chop the potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the top shelf until golden, 18-20 mins. Turn halfway through.
In the meantime, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the garlic parcel straight on the oven rack until soft, 10-12 mins.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the steaks into the pan 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.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
While the lamb rests, return the (now empty) frying pan to high heat with a drizzle of oil.
Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Meanwhile, zest and cut the lemon into wedges. Once your garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the softened butter to a small bowl with the roasted garlic and half the lemon zest. Season with salt and pepper, then mix well.
Once the courgette is cooked, season with salt and pepper, remove from the heat and add a squeeze of lemon juice.
When the roasted potatoes are ready, remove them from the oven. Crumble over the Greek style salad cheese and sprinkle with the remaining lemon zest.
Share your lamb steaks between your serving plates. Spread the lemon garlic butter over each steak.
Serve with your roasted potatoes and zesty courgette alongside.
Enjoy!
