Valentine's Day Rosemary & Garlic Lamb Steaks
with Salted Caramel Chocolate Pot Dessert
These Valentine's Day Rosemary & Garlic Lamb Steaks are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home! Whether it's for a mate or a date, impress them this Valentine's Day with this showstopper main followed by a delicious and easy dessert.
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
Lamb Steaks
150
Chantenay Carrots
1
Red Onion
1
Garlic Clove
½
Rosemary
350
Salad Potatoes
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
150
Tenderstem Broccoli
30
Unsalted Butter
150
Double Cream
(Contains Milk)
100
Chocolate Chips
(Contains Soya May contain Milk)
25
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
40
Salted Caramel Sauce
(Contains Milk)
Not included in your delivery
150
Water for the Sauce
1
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
The chocolate mousse will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for less time. Either way, make your pudding (all 3 steps) before you start cooking your main. Preheat your oven to 200°C. Remove the lamb steaks from your fridge to allow them to come to room temperature. Trim and halve the carrots lengthways (no need to peel). Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks). Pop the lamb into a large bowl with the garlic, rosemary and olive oil for the marinade (see ingredients for amount), then mix until evenly coated. Set aside.
Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. When the oven is hot, roast the potatoes on the top shelf, 20 mins. After 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Once the smashed potatoes are back in the oven, heat a large frying pan on medium-high heat (no oil). Season the marinated lamb steaks with salt and pepper. When hot, lay them into the pan and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. Turn the heat down if needed. TIP: Cook for 2-3 mins extra if you like it more well done. Once cooked, transfer to a plate and leave to rest, covered loosely with foil. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.
Put a large saucepan of water with 1/2 tsp salt on to boil for the veg. While the lamb rests, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the onion and stir-fry until softened, 3-4 mins. Once softened, pour in the water for the sauce (see ingredients for amount). Bring to the boil, then stir in the red wine jus paste. Lower the heat slightly, then bubble away until reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat.
Meanwhile, add the carrots to the pan of boiling water and cook for 2-3 mins. Add the broccoli, then cook the veg until just tender, 2-3 mins. Once cooked, drain in a colander and pop back into the pan. Add the butter, season with salt and pepper then toss to coat.
Once everything is ready, thinly slice the lamb and transfer to your serving plates. Serve the smashed potatoes and veg alongside. Spoon over the red wine jus to finish. Enjoy!
Pour the double cream into a medium saucepan and pop it on medium-high heat. Bring to the boil, then simmer for 1 min. Remove from the heat, then immediately add the chocolate chips. Allow to stand for 1 min, then stir together until smooth and well combined.
Pour the chocolate mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush - this will help the dessert to set. Allow to cool completely, then cover with cling film and pop into the fridge to set, 2-3 hours minimum.
When you're ready to serve dessert, remove them from the fridge. Roughly chop the pecans, then pop them into a small bowl. Pour over the salted caramel and mix to combine. Spoon the salted caramel nuts on top of each chocolate pot and then serve.
