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Greek Inspired Lamb Steak and Homemade Tzatziki
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Greek Inspired Lamb Steak and Homemade Tzatziki

Greek Inspired Lamb Steak and Homemade Tzatziki

with Lemony Asparagus, Roast Potatoes and Greek Style Cheese

Our Greek Inspired Lamb Steak and Homemade Tzatziki is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
High Protein
Allergens:
Milk
Tree nuts

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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Lamb Steaks

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Lemon

1 unit(s)

Courgette

150 grams

Asparagus

1 unit(s)

Baby Cucumber

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

100 grams

Greek Style Salad Cheese

15 grams

Toasted Flaked Almonds

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Nutritional information

Energy (kJ)2820 kJ
Energy (kcal)674 kcal
Fat30.9 g
of which saturates15.5 g
Carbohydrate58.3 g
of which sugars12.5 g
Dietary Fiber10.5 g
Protein44.9 g
Salt2.3 g
Potassium140.3 mg
Calcium48.8 mg
Iron1.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Medium Bowl
Aluminum Foil
Large Frying Pan

Instructions

1

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 a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, 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, 30-40 mins. Turn halfway through.

2

Meanwhile, zest and cut the lemon into wedges.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Trim the bottom 2cm from the asparagus and discard. Halve withdways.

3

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a medium bowl, combine the yoghurt, cucumber, mint, a drizzle of olive oil, a squeeze of lemon juice and pinch of lemon zest. Season with salt. Set your tzatziki aside.

4

Season the lamb steaks with salt and pepper. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.

Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.

5

Meanwhile, wipe out the (now empty) pan and pop back on high heat with a drizzle of oil.

Once hot, add the courgette and stir-fry, 1-2 mins. Season with salt and pepper.

Add the asparagus to the pan and season with salt and pepper. Fry for 1 min more, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins, then remove from the heat.

Add a squeeze of lemon juice and cook until evaporated.

Crumble in half the Greek style salad cheese and toss to coat the veg, then set aside and cover to keep warm.

6

When you're ready to serve, slice the lamb steaks widthways into 1cm thick slices, then share between your plates. 

Serve the roasted potatoes and steam-fried veg alongside, then crumble over the remaining Greek style salad cheese. Scatter with the flaked almonds.

Finish with a dollop of tzatziki and serve any remaining lemon wedges alongside for squeezing over.

Enjoy!

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