Oregano Lamb Steaks and Honey-Harissa Sauce
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Oregano Lamb Steaks and Honey-Harissa Sauce

with Baby Gem Salad and Lemon & Greek Style Cheese Chips

High Protein

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 time25 minutes


serving amount

2 unit(s)

Lamb Steaks

450 grams


1 unit(s)


1 unit(s)

Baby Gem Lettuce

1 sachet(s)

Dried Oregano

50 grams

Harissa Paste

(Contains Sulphites)

15 grams


50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat35 g
of which saturates14.2 g
Carbohydrate60.7 g
of which sugars14 g
Protein34 g
Salt1.58 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Large Frying Pan
Aluminum Foil



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.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, zest and cut the lemon into wedges.

Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, mix together the olive oil and sugar for the dressing (see pantry for both amounts) and a good squeeze of lemon juice. Season with salt and pepper. This is your dressing.


Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper, sprinkle over the oregano.

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 the lamb is 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.

Wash out the frying pan.


Return the (now empty) frying pan to a medium-high heat. Stir in the harissa paste, honey and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

Once thickened, stir in the butter (see pantry for amount) until melted. This is your honey-harissa sauce.

Once the chips are cooked, crumble over the Greek style salad cheese and sprinkle on the lemon zest. Toss to coat in the tray.


Just before everything's ready, add the baby gem to the dressing and toss.

Transfer the lamb steaks to your plates. Spoon the honey-harissa sauce over the lamb.

Serve the salad and the cheesy and zesty chips alongside.