Lamb Steak and Redcurrant Sauce
with Truffle Mash and Roasted Veg
- Milk
- Sulphites
Ingredients
2 unit(s)
Lamb Steaks
4 unit(s)
Carrot
450 grams
Potatoes
2 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Truffle Zest
30 grams
Unsalted Butter
(Contains: Milk)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Redcurrant Jelly
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt. Remove the lamb steaks from your fridge. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the middle shelf until tender, 20-25 mins. Meanwhile, peel the potatoes and chop into 2cm chunks. Add them to the boiling water and cook until you can easily slip a knife through, 15-20 mins.
Pop the garlic cloves (no need to peel) into some foil with a drizzle of oil, scrunch to enclose. Halve any thick broccoli stems lengthways, then pop on another tray. Drizzle with oil, season, then toss to coat. Midway through the carrots’ cooking time, roast the broccoli on the top shelf of the oven until tender and crispy, 10-15 mins. 5 mins before the broccoli is ready, add the garlic parcel to the tray and roast for the remaining time.
When the broccoli goes in the oven, heat a drizzle of oil in a large frying pan on high heat. 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 2-3 mins extra if you like it more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.
Meanwhile, halve, peel and finely slice the shallot. Roughly chop the parsley (stalks and all). Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the truffle zest and half the butter. Once the garlic cloves are roasted, remove them from their skins and add to the potatoes. Add a splash of milk (if you have any) and mash until smooth. Season to taste then cover to keep warm.
Once the lamb is cooked, transfer it to a plate and leave to rest, covered loosely with foil. Return the pan to medium heat with a drizzle of oil, if needed. Add the shallots and cook until softened, 3-4 mins. Stir in the water (see ingredients for amount), red wine stock paste and redcurrant jelly. Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins.
Meanwhile, slice the lamb into 4 pieces. Reheat the mash (if needed). When everything is ready, remove the sauce from the heat and stir in the remaining butter and half the parsley. Serve the mash with the lamb on top and the roast veg alongside. Spoon the redcurrant sauce all over and sprinkle over the remaining parsley. Enjoy!
