Cheat's Lamb Steak Sunday Roast Veg Traybake
with Roasted Potatoes, Root Veg, Peas and Redcurrant Gravy
- Sulphites
- Celery
For those days you want a roast, just without the faff. Treat yourself to this cheat's version by baking potatoes, root veg and even the peas in the oven. All you need to do is fry off the lamb and make a quick redcurrant infused jus on the hob and you've got a taste of Sunday ready for any day of the week.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Carrot
1 unit(s)
Parsnip
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
37.5 grams
Redcurrant Jelly
120 grams
Peas
Not included in your delivery
150 milliliter(s)
Water for the Jus
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
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.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half 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 on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, trim the carrots (no need to peel) and parsnip. Cut into roughly 1cm wide, 5cm long batons. Pop onto one side of a large baking tray.
Drizzle the root veg with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the root veg on the top shelf of your oven until crispy and tender, 20-25 mins.
Turn the veg halfway through cooking.
While everything roasts, 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 the steaks 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.
Return the (now empty) frying pan on medium (no need to clean). Pour the water for the jus (see pantry for amount) and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to thicken, stirring, 2-3 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once thickened, stir in the redcurrant jelly. Taste and season if needed. Add a splash of water if it's a little too thick.
Remove from the heat and cover with a lid to keep warm.
When the potatoes have 5 mins left, add the peas to the other side of the baking tray. Return to the oven for the remaining roast time, until cooked through.
When the root veg has roasted, drizzle over the honey (see pantry for amount).
When everything's ready, thinly slice the lamb steaks widthways and transfer to your serving plates.
Serve the roasted potatoes, honey roast veg and peas alongside.
Pour over the red wine jus to finish.
