Skip to main content
Lamb Steak in Fig Balsamic Sauce
Lamb Steak in Fig Balsamic Sauce

Lamb Steak in Fig Balsamic Sauce

with Parmigiano Reggiano Garlic Mash, Green Beans and Flaked Almonds

Recipe Development Team
Recipe Development TeamPublished on February 21, 2024

This Lamb Steak in Fig Balsamic Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Tags:
New
Allergens:
Sulphites
Milk
Nuts

The quantities provided above are averages only.

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

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 traces of: Sesame, Nuts, Peanut)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2284 kJ
Energy (kcal)546 kcal
Fat17.7 g
of which saturates6.8 g
Carbohydrate62.8 g
of which sugars17.7 g
Protein36.8 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Large Frying Pan
Medium Saucepan
Colander
Aluminum Foil
Potato Masher
Lid

Cooking Instructions and Tips

Start the Mash
1

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. 

Cook the Lamb
2

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. 

Bring on the Beans
3

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.

Start your Fig Sauce
4

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.

Cheese Please
5

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.

Slice and Serve
6

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!

This week's must-try HelloFresh recipes

Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad
Peri Peri & Maple Glazed Spatchcock Chicken

Peri Peri & Maple Glazed Spatchcock Chicken

with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread
Chinese BBQ Style Roast Pork Belly and Sticky Rice

Chinese BBQ Style Roast Pork Belly and Sticky Rice

with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Chilli non Carne Rice Jumble

Chilli non Carne Rice Jumble

with Bell Pepper, Soured Cream, Avocado and Coriander
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions
Creamy Chickpea Korma

Creamy Chickpea Korma

with Basmati Rice, Peas and Coriander
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad
Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping
Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese
Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Midweek Chipotle Beef and Pork Rigatoni

Midweek Chipotle Beef and Pork Rigatoni

with Cheddar, Spinach and Rocket
Creamy Bacon, Potato and Baby Gem Salad

Creamy Bacon, Potato and Baby Gem Salad

with Ciabatta Croutons and Italian Style Cheese