Lamb Steaks and Buttery Garlic Sauce
with Rosemary Potatoes and Roasted Broccoli
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.
Flat Leaf Parsley
Chicken Stock Paste
Not included in your delivery
Water for the Sauce
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.
Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, sprinkle over the rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all).
Halve any large broccoli florets and pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside for now.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
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.
Meanwhile, when the potatoes are about halfway through cooking, turn them.
At the same time, slide the broccoli tray onto the top shelf of your oven and roast until the edges are crispy and slightly charred, 12-15 mins.
Once the steaks are cooked, transfer them 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.
Pop the (now empty) pan back on medium heat with a drizzle more oil (no need to wash). Add the shallot and cook until softened, 4-5 mins.
Next, add the garlic, cook for 30 secs. Pour in the cider vinegar and allow it to evaporate. Add the water for the sauce (see pantry for amount) and chicken stock paste.
Bring to the boil, then lower the heat and simmer for 1-2 mins. Stir in the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins. Stir through the parsley at the end.
When everything's ready, thinly slice the lamb and transfer to your plates. Pour over the buttery garlic sauce.
Serve the potatoes and broccoli alongside.