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Pan Fried Lamb Steak and Dauphinoise

Pan Fried Lamb Steak and Dauphinoise

with Red Wine Jus and Garlicky Green Beans

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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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Beans

1 pack(s)


1 unit(s)

Red Onion

2 unit(s)


½ unit(s)


1 sachet

Chicken Stock Powder

150 pack(s)

Creme Fraiche


1 unit(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 unit(s)

Lamb Steak

1 unit(s)

Red Wine Jus Paste

(ContainsCelery, Sulphites)

Not included in your delivery

75 milliliter(s)


150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2810 kJ
Energy (kcal)672 kcal
Fat33.0 g
of which saturates16.0 g
Carbohydrate60 g
of which sugars10.0 g
Protein44 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Pop a large saucepan of water onto boil on a high heat with 0.5 tsp salt. Trim the green beans. Peel the potatoes and chop into ½cm thick discs. Add to the water and simmer until the potatoes are just cooked, 8-12 mins. Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). When the potatoes are cooked, carefully drain into a colander and allow to steam for a couple of minutes.


Once the potatoes are drained, lay half the potato slices in an appropriately sized ovenproof dish. Set aside. Heat a splash of oil in a frying pan over a medium-high heat. Add half the garlic and cook stirring for a minute. Stir in the water (see ingredients for amount), stock powder, creme fraiche and rosemary. Bring to the boil, remove from the heat and pour onto the potatoes in the dish. Arrange the remaining potatoes on top. Cover with a layer of hard Italian cheese. Bake the gratin on the middle shelf of the oven until the potatoes are cooked through and top is golden, 15-20 mins.


10 mins before the gratin is cooked, heat a drizzle of oil in a frying pan on high heat. Season the lamb steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 2-3 mins on each side for medium rare.TIP: Cook for 2-3 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Set aside to a plate to rest, loosely wrapped in foil. Don't wash your pan, you need it later for your sauce.


Meanwhile, heat a drizzle of oil in another frying pan on medium high heat. Add the green beans, season with salt and pepper and stir fry for 2 mins then add the remaining garlic and cook, stirring, for 1 min. Add a splash of water, cover with foil and cook for 3-4 mins, until just tender.


Whilst the beans are cooking and the steaks are resting, heat a drizzle of oil in the now empty steak frying pan, on medium heat. Add the red onions and fry until softened and slightly caramelised, 2-3 mins. Add the water (see ingredients for amount) and the red wine jus paste. Stir to dissolve, bring to the boil then simmer for 1-2 mins. Add the steak resting juices and a splash more water to loosen if you like. Remove from the heat.


Share the lamb steaks between your plates with the potato gratin and garlicky beans alongside. Pour over the red onion jus. Enjoy!