Pan Fried Lamb Steak and Chimmichurri
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Pan Fried Lamb Steak and Chimmichurri

with Zesty Potatoes and 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.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Lamb Steaks

450 grams


1 unit(s)

Garlic Clove

150 grams

Green Beans

1 unit(s)


1 bunch(es)


1 bunch(es)

Flat Leaf Parsley

1 pinch

Chilli Flakes

Not included in your delivery

4 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

2 tbsp



Nutritional information

Energy (kJ)2681 kJ
Energy (kcal)641 kcal
Fat36 g
of which saturates7.3 g
Carbohydrate50.6 g
of which sugars7 g
Protein30.8 g
Salt0.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Medium Bowl
Aluminum Foil
Large Frying Pan



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 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.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


In the meantime, finish the prep. 

Peel and grate the garlic (or use a garlic press).

Trim the green beans.

Zest and halve the lime. 

Finely chop the coriander and parsley (stalks and all).


To make the chimichurri, into a medium bowl mix together the parsley, coriander, chilli flakes, olive oil and sugar for the dressing (see pantry for both amounts), juice from half a lime and half of the garlic.

Season with salt and pepper and mix well with a fork. Taste, add more lime juice if needed. Set aside for later.


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. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.


While your steaks are resting, wipe out the pan.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. 

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 30 secs.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Remove the pan from the heat.


Once roasted, toss the lime zest through your potato chunks.

Slice your steaks into thin strips and transfer to your serving plates. Spoon over your chimichurri.

Serve with your zesty potatoes and green beans alongside. Add mayo (see pantry for amount) on the side for dipping.


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