Lamb Strips, Cheesy Chips 'n Posh Gravy
with Roasted Green Beans
.
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
8
Plain Flour
200
Lamb Strips
150
Green Beans
150
Closed Cup Mushrooms
28
Red Wine Stock Paste
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
1
Red Onion
450
Potatoes
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Grate the cheese. Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Five mins before the end of cooking, sprinkle the cheese evenly over the potatoes, roast for the remaining time.
Meanwhile, halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Put the green beans on another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat and leave to the side.
Heat a drizzle of oil in a frying pan on high heat. Add the lamb strips and season with salt and pepper. Stir-fry until nicely browned on the outside, 2-3 mins. Once browned, remove the meat to a bowl. Put your pan back on the heat and turn the heat to medium-high. Add the onion and mushrooms along with a drizzle of oil. Season with salt and pepper, then stir-fry until golden and soft, 5-6 mins.
While the mushrooms are frying, pop your green beans in the oven to roast until crispy but tender, 15-20 mins.
When the mushrooms are browned, stir in the flour and cook for 1 minute. Add the lamb strips back in, along with any juices, then pour in the water (see ingredients for amount) and add the red wine stock pot. Dissolve it with a spoon and bring the mixture to a simmer. Simmer until the sauce is nice and glossy and slightly reduced, 10-15 mins.IMPORTANT: The lamb is safe to eat when the outside is cooked.
Serve whichever way you want... either with the chips alongside the lamb, gravy and mushroom and a good portion of beans, or the steak and gravy served on top of the chips! Enjoy!
Step 3 MOD: If you've opted to get lamb strips instead of beef strips, cook the lamb in the same way the recipe tells you to cook the beef.
