Lamb Steak and Garlic Butter
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Lamb Steak and Garlic Butter

Lamb Steak and Garlic Butter

with Crushed Crispy Potatoes, Green Beans and Flaked Almonds

This Lamb Steak and Garlic Butter takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!


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 Time45 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

350 grams

Salad Potatoes

2 unit(s)

Lamb Steaks

1 bunch(es)

Flat Leaf Parsley

150 grams

Green Beans

30 grams

Unsalted Butter

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)2053 kJ
Energy (kcal)491 kcal
Fat26.5 g
of which saturates12.9 g
Carbohydrate33.2 g
of which sugars5.2 g
Protein31.2 g
Salt0.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

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, remove the lamb steaks from your fridge to allow them to come up to room temperature. 

Roughly chop the parsley (stalks and all). Trim the green beans.

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. 

Drizzle with more oil and return to the top shelf of your oven until crispy and golden, 10-15 mins.


Pop a large frying pan on medium-high heat with a drizzle of oil. 

Once hot, add the green beans 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 beans are tender, 4-5 mins. Transfer to a bowl and cover to keep warm.


Meanwhile, pop your frying pan back on high heat with a drizzle of oil.

When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 1-2 mins extra if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw lamb. It's cooked when browned on the outside.

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


Once rested, thinly slice the lamb steaks widthways and serve on your plates with the garlic butter spooned over the top.

Serve your green beans and crushed crispy potatoes alongside.

Sprinkle the toasted flaked almonds over the beans to finish.