Pan-Fried Lamb Steak and Fresh Basil Pesto
with Creamy Dauphinoise Potatoes and Tomato Salad
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
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
32 grams
Fresh Pesto
(Contains Milk)
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
1 tbsp
Olive Oil for the Dressing
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.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.
When boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.
Meanwhile, in a large bowl, mix together the balsamic glaze, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
When the potatoes are cooked and drained, place them in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Once the dauphinoise has been in the oven for about 5 mins, heat a drizzle of oil in a large frying pan on high heat.
Once hot, lay in the lamb steaks. Season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 2-3 mins extra if you like it more well done.
When cooked, transfer to a plate and leave to rest, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
Cut the lamb steaks widthways into 5 slices, then transfer to your plates and spoon over the pesto.
Serve the dauphinoise potatoes and rocket alongside.
Enjoy!
