Lamb Steaks with Roast Potatoes and Salsa Verde
with Honey Roasted Chantenay Carrots and Tenderstem Broccoli
We like our lamb a little bit pink so to get that simply fry it for 4-5 minutes on each side on high heat. If you prefer yours a little more well done, fry for a couple of extra minutes on each side. Sweet, succulent lamb works perfectly with our easy to make redcurrant sauce and is paired with mash and roasted veggies. Save this for Sunday or enjoy for a midweek treat
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
8
Plain Flour
150
Tri-coloured Chantenay Carrots
15
Capers
150
Tenderstem Broccoli
2
Lamb Steaks
7.5
Honey
½
Lemon
½
Dijon Mustard
1
Mint
450
Potatoes
½
Rosemary
Not included in your delivery
1.5
Olive Oil
Nutritional information
Utensils
Instructions
Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.
Meanwhile, trim and halve the carrots lengthways (no need to peel). Place onto a baking tray, drizzle with oil and honey and season with salt and pepper. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through cooking.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Halve the lemon. Pop the capers, mint, olive oil (see ingredients for amounts), mustard and half the lemon juice in a small bowl. Season with salt and pepper, mix well and set aside. About 15 mins before the potatoes and carrots are ready, add the tenderstem broccoli to the tray with the carrots, drizzle with oil and season with salt and pepper. Cook until the broccoli is tender, 10-12 mins.
Heat a drizzle of oil in a frying pan on high heat and season the lamb with salt and pepper. Once the pan is really hot, carefully lay in the lamb steaks and fry for 4-5 mins on each side, adjusting the heat slightly if necessary. Tip: We like our lamb medium-rare, if you like it well done just cook for a further 2 mins on each side. IMPORTANT: Remember to wash your hands after handling raw meat, the lamb is cooked when the outside is brown. When cooked, remove to a plate and leave to rest for 5 mins, covered loosely with foil.
When everything is ready, slice the lamb steaks in half and divide between plates. Serve with the roast potatoes, carrots and broccoli alongside with the salsa verde drizzled over. Enjoy!
