Lamb Steak in Fig Balsamic Sauce
with Parmigiano Reggiano Garlic Mash, Green Beans and Flaked Almonds
This Lamb Steak in Fig Balsamic Sauce 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.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
150 grams
Green Beans
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
40 grams
Fig Jam
10 grams
Chicken Stock Paste
20 grams
Parmigiano Reggiano
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
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. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.
When boiling, add the potatoes and garlic to the water and cook until you can easily slip a knife through the potatoes, 15-20 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. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, bring another medium saucepan of water to the boil with 1/2 tsp salt for the green beans.
Halve, peel and thinly slice the shallot. Trim the green beans.
When the water is boiling, add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
Once the lamb is cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The lamb is safe to eat when browned on the outside.
Pop your (now empty) frying pan back on medium heat with a drizzle of oil. Once hot, add the shallot and fry until softened, 2-3 mins.
Add the balsamic vinegar and cook until almost evaporated, then add the fig jam, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until the sauce has thickened, 4-5 mins.
Remove from the heat.
Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Stir through the Parmigiano Reggiano until melted. Season with salt and pepper. Cover with a lid to keep warm.
When everything's almost ready, reheat the fig sauce if needed.
Share the cheesy garlic mash between your plates. Thinly slice the lamb and serve on top of the mash.
Spoon the balsamic fig sauce over the lamb.
Serve the green beans alongside and sprinkle the beans with the flaked almonds to finish.
Enjoy!
