Hot Honey Glazed Lamb Steak and Truffle Potatoes
with Balsamic Burst Baby Plum Tomatoes and Pesto Green Veg
- Milk
- Nuts
- Cashew nuts
- Sulphites
- Peanut
- May contain traces of allergens
Our Hot Honey Glazed Lamb Steak and Truffle Potatoes is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
160 grams
Asparagus
80 grams
Tenderstem® Broccoli
125 grams
Baby Plum Tomatoes
20 grams
Vegan ‘Nduja
15 grams
Honey
20 grams
Unsalted Butter
(Contains: Milk)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
1 sachet(s)
Truffle Zest
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
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, 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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.
Pop the asparagus and broccoli onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the tomatoes onto a piece of foil. Drizzle over some oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Add to the other side of the baking tray.
When the potatoes have 15 mins remaining, add the veg tray to the oven and roast on the middle shelf until tender, 10-12 mins.
Meanwhile, 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 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.
While the lamb rests, give the pan a quick clean, then return to medium heat (no need to clean).
Once hot, add the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), honey and water for the sauce (see pantry for amount). Simmer until thickened, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir in the butter until melted, then remove from the heat.
Once everything's ready, drizzle the pesto over the broccoli and asparagus and toss to coat. Sprinkle the truffle zest over the potatoes and toss to coat.
Slice the lamb widthways into 2cm thick slices, then share between your plates. Spoon over the hot honey sauce.
Serve the pesto green veg, baby plum tomatoes and truffle roast potatoes alongside.
Drizzle the balsamic glaze over the tomatoes to finish.
