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Garlic Butter Lamb Steaks

with Harissa Butter Bean and Sweet Potato Stew

Tags:
Under 650 calories
High Protein
Allergens:
Sulphites
Milk
Egg

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Lamb Steaks

1 unit(s)

Sweet Potato

1 unit(s)

Onion

3 unit(s)

Garlic Clove

1 carton(s)

Butter Beans

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Dried Oregano

Not included in your delivery

½ tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat29.6 g
of which saturates12 g
Carbohydrate52.1 g
of which sugars18.7 g
Protein38.4 g
Salt2.68 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Garlic Press
Large Saucepan
Aluminum Foil
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the lamb from your fridge to allow it come up to room temperature.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks 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, 25-35 mins. Turn halfway through.

2

Meanwhile, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and stir-fry until softened, 4-5 mins.

Add half the garlic. Fry for 1 min more.

3

Stir the tomato puree and harissa paste into the pan. Fry for 1 min. 

Add the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir in the butter beans. 

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until thickened slightly, 4-5 mins.

4

Meanwhile, 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.

5

When the sweet potato has roasted, stir it into the sauce.

Stir in the cheese and dried oregano. Taste and season with salt and pepper. Add a splash of water if it's a little too thick.

Add the butter (see pantry for amount) to the (now empty) frying pan and melt on medium heat. Add the remaining garlic and cook for 30 secs.   

When everything's ready, thinly slice the lamb steaks.

6

Share the butter bean and sweet potato stew between your bowls.

Top with the sliced lamb and spoon over the garlic butter to finish.

Enjoy!