Lamb Steak in Garlic Butter Sauce
with Dauphinoise Potatoes, Roasted Tomatoes and Tenderstem®
Our Lamb Steak in Garlic Butter Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
3 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
125 grams
Baby Plum Tomatoes
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Chicken Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Dauphinoise
100 milliliter(s)
Water for the Sauce
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 ½ tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds. Halve, peel and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, halve any thick broccoli stems lengthways and pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Add the tomatoes to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.
Next, 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, water for the dauphinoise (see pantry for amount), half the chicken stock paste and half the hard Italian style cheese.
Stir to combine, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.
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.
Wipe out the (now empty) frying pan and return to high heat with a drizzle of oil. Season the lamb steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
At the same time, put the broccoli and tomato tray onto the middle shelf to roast until the broccoli is tender and the tomatoes have softened, 10-12 mins.
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. The steak is safe to eat when browned on the outside.
Once the lamb is cooked, transfer to a board, cover with foil and allow to rest. Keep the frying pan - you'll use it for the sauce (no need to clean).
Return the (now empty) frying pan back to medium heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 4-5 mins, then add the remaining garlic and cook for 30 secs more.
Pour in the cider vinegar and allow it to evaporate. Stir in the water for the sauce (see pantry for amount) and remaining chicken stock paste. Bring to the boil, then lower the heat and simmer for 2-3 mins.
Stir in the butter until melted. Simmer until thickened, 1-2 mins more, then remove from the heat and stir through the parsley.
When everything's ready, thinly slice the lamb steaks and transfer to your plates. Spoon over the garlic butter sauce.
Serve the dauphinoise potatoes, roasted broccoli and tomatoes alongside.
