Pan Fried Lamb Steak
with Redcurrant Sauce and Truffle and Roasted Garlic Mash
.
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
1
Truffle Zest
150
Tenderstem Broccoli
1
Echalion Shallot
2
Lamb Steaks
28
Red Wine Stock Paste
(Contains Sulphites)
25
Redcurrant Jelly
6
Chervil
2
Garlic Clove
30
Unsalted Butter
250
Chantenay Carrots
450
Potatoes
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Peel the garlic cloves and pop into foil with a drizzle of oil and scrunch to enclose it. Trim the carrots and chop any particularly large ones in half lengthways, then pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out and roast on the middle shelf of your oven with the garlic next to it. Roast the garlic for 10-12 mins then remove from the oven and continue to cook the carrots until golden and tender, 15-20 mins.
While the carrots cook, peel the potatoes and chop into 2cm chunks. Add to the boiling water and boil until you can easily slip a knife through, 12-15 mins. Drain in a colander then return to the pan, off the heat. Meanwhile, pop the broccoli on another tray, drizzle with oil and season with salt and pepper. Toss to coat, set aside. When the carrots are halfway through cooking, roast the broccoli on the top shelf of the oven until slightly crispy, 10-12 mins.
Meanwhile, halve, peel and finely slice the shallot. Roughly chop the chervil (stalks and all). Season the lamb steaks on both sides with salt and pepper.
Heat a drizzle of oil in a frying pan on high heat. When really hot, 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. When cooked, remove to a plate and leave to rest, covered loosely with foil.
While the lamb rests, add a drizzle more oil to the pan if it looks dry and turn the heat to medium-low. Add the shallots and cook, stirring occasionally, until softened, 3-4 mins. Pour in the water (see ingredients for amount), red wine stock pot and redcurrant jelly. Bring to the boil, stirring to dissolve the stock and jelly, then lower the heat and simmer until thickened slightly, 4-5 mins.
Meanwhile, remove the roast garlic from their skins (careful, it's hot!). Add to the potatoes. Add the truffle zest and half the butter. Mash until smooth. Season with salt and pepper. Slice the lamb into 4 strips. Remove the sauce from the heat and stir in the remaining butter and half the chervil. Serve the mash with the lamb on top, the veggies around and the sauce all over. Sprinkle on the remaining chervil. Enjoy!
