Lamb Steaks and Crushed Minted Peas Side Dish
Sharing Dish | with a Bacon and Red Currant Sauce
Cosy up this autumn with dishes designed to warm you up from the inside out. This Lamb Steaks and Crushed Mint Peas Side Dish perfectly balanced the lightness of the mint and peas with the comforting and tender lamb steak for a dish which will elevate any mealtime.
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
1 unit(s)
Echalion Shallot
1 bunch(es)
Mint
60 grams
British Smoked Bacon Lardons
120 grams
Peas
37 grams
Redcurrant Jelly
Not included in your delivery
10 grams
Butter
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb from the fridge to allow it to come up to room temperature. Season the lamb steaks with salt and pepper.
b) Halve, peel and chop the shallot into small pieces.
c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
a) Heat a drizzle of oil in a large frying pan on medium-high heat. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once the pan is hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Roast the lamb on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when browned on the outside.
b) Keep the frying pan for the next step.
c) When the lamb is cooked, transfer to a plate and leave to rest a couple of mins, covered loosely with foil.
a) While the lamb bakes, return the frying pan to medium-high heat and add another drizzle of oil. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Add the shallot and fry for 1 min, then add the peas and cook for a further 2-3 mins until softened.
a) Once the bacon is cooked, add the water for the sauce and cook until reduced, 1-2 mins. Stir through the red currant jelly and butter (see pantry for amount) and stir until the butter is melted.
b) Once the peas are cooked, add the mint (add less if you'd prefer) and gently crush the peas in the saucepan with the back of a fork or potato masher.
a) Once rested, slice the lamb into 1cm wide slices.
b) Spoon the crushed peas onto your serving platter and top with the sliced lamb.
c) Spoon over the bacon and redcurrant sauce to finish.
Enjoy!
