Herby Lamb Steak and Garlic Butter
with Cheesy Smashed Potatoes, Green Beans and Flaked Almonds
Our Herby Lamb Steak and Garlic Butter is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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.
Ingredients
2 unit(s)
Lamb Steaks
30 grams
Unsalted Butter
(Contains: Milk)
3 unit(s)
Garlic Clove**
350 grams
Salad Potatoes
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Rosemary
160 grams
Green Beans
200 grams
Asparagus
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Roasted Spice and Herb Blend
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks and butter from your fridge to allow them to come up to room temperature.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halve the salad potatoes widthways and pop them 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, and the garlic parcel on the middle shelf until soft, 10-12 mins.
Meanwhile, roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Trim the bottom 2cm from the asparagus and discard.
Pop the butter and parsley into a small bowl.
Once the garlic has roasted and cooled slightly, cut the end with scissors and squeeze it out of the skin. Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Sprinkle over the hard Italian style cheese and fresh rosemary.
Drizzle with more oil and return to the top shelf of your oven until crispy and golden, 10-15 mins.
Meanwhile, pop a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the green beans and asparagus and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the veg is tender, 4-5 mins. Transfer to a bowl and cover to keep warm.
Meanwhile, season the steaks with salt and pepper. Sprinkle with the roasted spice and herb blend. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop your (now empty) frying pan back on high heat with a drizzle of oil. 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.
When 30 secs remain, add the garlic butter. Turn to coat the lamb in the butter.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The lamb is safe to eat when browned on the outside.
Once rested, thinly slice the lamb steaks widthways and serve on your plates with any remaining garlic butter spooned over the top.
Serve your green beans, asparagus and crushed rosemary potatoes alongside.
Sprinkle the toasted flaked almonds over the beans and asparagus to finish.
Enjoy!
