Lamb Steaks and Green Chilli & Mint Salsa Verde
with Roasted Butternut Squash and Red Cabbage Slaw
- Milk
- Cereals containing gluten
- Wheat
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
This dish is inspired by churrasco cooking, a traditional Brazilian style of barbecuing that's famous for its deeply seasoned, fire-roasted meats. This version captures that smoky spirit with a bold spice rub for the lamb steaks, paired with sweet roasted butternut. We’ve swapped a classic chimichurri for a zesty green chilli, mint, and lime salsa verde, bringing a refreshing, modern twist to South American inspired flavours.
Ingredients
2 unit(s)
Lamb Steaks
1 unit(s)
Butternut Squash
1 bunch(es)
Mint
1 unit(s)
Lime
30 grams
Green Chilli Paste
120 grams
Pre-Cut Red Cabbage
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
½ tsp
Sugar for the Salsa
2 tbsp
Olive Oil for the Salsa
½ tsp
Sugar for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
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.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Pop the butternut slices onto a large baking tray. Drizzle with oil, 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 top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve the lime.
In a small bowl, combine most of the mint (reserving some to sprinkle over later), a good squeeze of lime, sugar and olive oil for the salsa (see pantry for both amounts).
Mix in half the green chilli paste and season with salt and pepper. Set aside for later.
Next, in a medium bowl, combine the sliced red cabbage, Greek style yoghurt, sugar for the dressing (see pantry for amount), with a squeeze of lime and the remaining green chilli paste. Season with salt and pepper and mix well.
Once the butternut is halfway through roasting, remove from the oven and sprinkle over half the Brazillian style seasoning.
Turn to coat, then return to the oven for the remaining time, 12-15 mins.
Next, 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, lower the heat and sprinkle over the remaining Brazillian style seasoning. Turn the steaks to coat for 1 min.
Remove from the heat and 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.
Once the butternut has finished roasting, drizzle over the honey (see pantry for amount) and turn to coat.
When everything's ready, slice the lamb steaks widthways.
Share the lamb steaks, roasted butternut and cabbage slaw between serving plates.
Spoon the green chilli mint chimichurri over the steaks.
Sprinkle the crispy onions and remaining mint over the veg and salad to finish.
