Lamb Steak and Red Wine Jus
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Lamb Steak and Red Wine Jus

Lamb Steak and Red Wine Jus

with Dauphinoise Potatoes and Garlicky Green Beans

This Lamb Steak and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at 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 time25 minutes


serving amount


Lamb Steaks




Green Beans


Garlic Clove


Creme Fraiche

(Contains Milk)


Chicken Stock Paste


Grated Hard Italian Style Cheese

(Contains Milk, Egg)


Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery


Reserved Potato Water


Water for the Sauce


Nutritional information

Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat32.6 g
of which saturates18.7 g
Carbohydrate52.1 g
of which sugars8.1 g
Protein39.7 g
Salt2.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Oven dish
Aluminum Foil


Get Prepped

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.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

Assemble your Dauphinoise

Once the potatoes are cooked, reserve some of the potato water (see pantry for amount), then carefully drain into a colander.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, reserved potato water and the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Cook the Lamb

When the dauphinoise has 10 mins of cooking time left, wipe out your frying pan and put on high heat with a drizzle of oil.

Once hot, lay in the lamb steaks. 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 2-3 mins extra if you like it more well done.

When cooked, transfer to a plate and leave to rest, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when the outside is browned.

Stir-Fry the Beans

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

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.

Red Wine Jus Time

While the beans cook, heat your (now empty) steak pan on medium heat.

Pour in the water for the sauce (see pantry for amount), then bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins, then remove from the heat.


When everything's ready, slice the lamb steaks widthways and share between your plates.

Serve with the dauphinoise and garlicky beans alongside.

Spoon over the red wine jus to finish.