Lamb Steak, Roasted Asparagus & Potato Salad
Serves 2 | with Greek Style Cheese and Lemon-Mint Dressing
- Milk
Celebrate Easter with crowd-pleasing recipes and feasting dishes. This salad brings together flavours reminiscent of a traditional Easter roast dinner. Tender lamb steaks and crispy roast potatoes are complemented by asparagus and creamy Greek style cheese. Finish with a scattering of mint for a salad that sings of Easter dining.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
200 grams
Asparagus
100 grams
Radishes
1 unit(s)
Lemon
1 bunch(es)
Mint
40 grams
Wild Rocket
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil
1 tsp
Sugar
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the lamb steaks from your fridge to allow them to come up to room temperature.
c) Chop the potatoes into 2cm chunks (no need to peel). Pop the 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.
d) When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
a) While the potatoes roast, trim the bottom 2cm from the asparagus and discard. Trim and halve the radishes.
b) Pop the asparagus and radishes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the potatoes have 10-12 mins left in the oven, roast the asparagus and radishes on the middle shelf of the oven until tender, 10-12 mins.
a) In the meantime, cut the lemon into wedges.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Squeeze the juice from the lemon wedges into a large bowl. Stir in three quarters of the mint, along with the olive oil and sugar (see pantry for both amounts). Season with salt and pepper.
d) Heat a drizzle of oil in a large frying pan on high heat.
a) 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.
b) Once the pan is hot, lay in the steaks 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.
c) 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.
a) Once roasted, allow the potatoes, asparagus and radishes to cool, 5-10 mins.
b) Cut the lamb steaks into 1cm slices.
c) Add the potatoes, asparagus, radishes and rocket to the dressing. Crumble in three quarters of the Greek style cheese and toss to coat.
a) Divide the dressed salad between 2 serving bowls.
b) Place the lamb steak slices on top of your salads.
c) Crumble over the remaining Greek style cheese.
d) Scatter over the remaining mint to finish.
Enjoy!
