Greek Inspired Lamb Steak and Lemony Charred Greens
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Greek Inspired Lamb Steak and Lemony Charred Greens

with Tzatziki, Potato Chunks, Greek Style Cheese and Flaked Almonds


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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

2 unit(s)

Lamb Steaks

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)


1 unit(s)


(May contain Celery)

80 grams

Green Beans

1 unit(s)

Baby Cucumber

1 bunch(es)


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

100 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)2811 kJ
Energy (kcal)672 kcal
Fat30.5 g
of which saturates15.4 g
Carbohydrate62.1 g
of which sugars12.4 g
Protein43.4 g
Salt1.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Aluminum Foil
Large Frying Pan



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.


Meanwhile, zest and cut the lemon into wedges.

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

Trim and halve the green beans.


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 Greek style 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.


Season the 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 medium 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.


Meanwhile, wipe out the (now empty) pan. Heat a drizzle of oil on high heat. 

When hot, add the courgette and green beans. Cook until tender and charred, 7-9 mins. Season with salt and pepper.

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.


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

Serve the potato chunks and charred veg alongside. 

Crumble over the remaining Greek style cheese. Scatter with the flaked almonds.

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