Lamb Steaks and Lemon Marinated Courgette
with Zesty Greek Style Cheese Roasties and Roasted Garlic Butter
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.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter (see pantry for amount) and lamb steaks from the fridge to allow them to come up to room temperature
Chop the potatoes into 1cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the top shelf until golden, 18-20 mins. Turn halfway through.
In the meantime, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel straight on the oven rack until soft, 10-12 mins.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
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. 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.
While the lamb rests, return the now empty frying pan to high heat.
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Meanwhile, zest and cut the lemon into wedges.
Once your garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the room-temperature butter to a small bowl, along with the garlic and half of the lemon zest. Season with salt and pepper.
Once the courgette has cooked, season with salt and pepper, remove from the heat and add a squeeze of lemon.
Remove the potato chunks from the oven, and crumble over the Greek-style salad cheese and sprinkle over the remaining lemon zest.
Share your lamb steaks between the serving plates. Spoon over the lemon garlic butter on top of each steak.
Serve with your potatoes and zesty courgette alongside.
Enjoy!
