Lamb Steaks

Name: Lamb Steaks with Roast Potatoes and Honey Roasted Chantenay Carrots
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; ½ Rosemary; 8 Plain Flour; 150 Chantenay Carrots; 7.5 Honey; 1 Mint; 15 Capers**; ½ Lemon; ½ Dijon Mustard; 2 Lamb Steaks; 150 Tenderstem® Broccoli; 1.5 Olive Oil

with Roast Potatoes and Honey Roasted Chantenay Carrots

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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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Rosemary

Plain Flour

150

Chantenay Carrots

7.5

Honey

Mint

Capers**

Lemon

Dijon Mustard

Lamb Steaks

150

Tenderstem® Broccoli

Not included in your delivery

1.5

Olive Oil

Nutritional information

Energy (kcal)455 kcal

Energy (kJ)1904 kJ

Fat13 g

of which saturates3 g

Carbohydrate53 g

of which sugars6 g

Protein35 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Peeler

•Medium Saucepan

•Kettle

•Knife

•Colander

•Bowl

•Grill Pan

•Plate

Instructions

Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

Meanwhile, trim and halve the carrots lengthways (no need to peel). Place onto a baking tray, drizzle with oil and honey and season with salt and pepper. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Halve the lemon. Pop the capers, mint, olive oil (see ingredients for amounts), mustard and half the lemon juice in a small bowl. Season with salt and pepper, mix well and set aside.

Heat a drizzle of oil in a frying pan on high heat and season the lamb with salt and pepper. Once the pan is really hot, carefully lay in the lamb steaks and fry for 4-5 mins on each side, adjusting the heat slightly if necessary. TIP: We like our lamb medium-rare, if you like it well done just cook for a further 2 mins on each side. IMPORTANT: Remember to wash your hands after handling raw meat, the lamb is cooked when the outside is brown. When cooked, remove to a plate and leave to rest for 5 mins, covered loosely with foil.

Pop your frying pan back on medium-high heat. Add a drizzle of oil. Once hot, stir-fry the Tenderstem® broccoli for 2-3 mins, then add a splash of water. Cook until tender, a further 2-3 mins. When everything is ready, slice the lamb steaks in half and divide between plates. Serve with the roast potatoes, carrots and Tenderstem® broccoli alongside with the salsa verde drizzled over. Enjoy.