Lamb Steak in Lemon-Garlic Butter
with Greek Style Roast Potatoes, Oven-Baked Tomatoes and Green Beans
- Milk
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains: Milk)
80 grams
Green Beans
125 grams
Baby Plum Tomatoes
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter (see pantry for amount) and lamb steaks from the fridge to allow them to come up to room temperature
Trim the green beans and halve the tomatoes.
Chop the potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the top shelf until golden, 18-20 mins. Turn halfway through.
Pop the tomatoes onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
In the meantime, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel straight on the oven rack until soft, 10-12 mins.
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.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
While the lamb rests, return the (now empty) frying pan to high heat with a drizzle of oil.
Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Meanwhile, zest and cut the lemon into wedges. Once your garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the softened butter to a small bowl with the roasted garlic and half the lemon zest. Season with salt and pepper, then mix well.
When the roasted potatoes are ready, remove them from the oven. Crumble over the Greek style salad cheese and sprinkle with the remaining lemon zest.
Add the tomatoes and any juices to the beans and gently stir together.
Share your lamb steaks between your serving plates. Spread the lemon garlic butter over each steak.
Serve with your roasted potatoes and green beans and tomatoes alongside.
Squeeze over some lemon juice and serve any remaining wedges on the side.
Enjoy!
