Pan-Fried Lamb Steak and Fresh Pesto
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Pan-Fried Lamb Steak and Fresh Pesto

Pan-Fried Lamb Steak and Fresh Pesto

with Creamy Dauphinoise Potatoes and Rocket

A comfort food classic using premium ingredients, this Pan-Fried Lamb Steak and Fresh Pesto brings the best of the British pub into your kitchen.


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


12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3232 kJ
Energy (kcal)772 kcal
Fat47.4 g
of which saturates22.8 g
Carbohydrate54.8 g
of which sugars8.2 g
Protein34.8 g
Salt1.87 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Bowl
Garlic Press
Large Frying Pan
Oven dish
Aluminum Foil


Boil the Potatoes

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.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.

When boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Get Prepped

Meanwhile, in a large bowl, mix together the balsamic glaze, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. 

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

Make the Creamy Sauce

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Bake your Dauphinoise

When the potatoes are cooked and drained, place them in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Fry the Lamb Steaks

Once the dauphinoise has baked for about 5 mins, heat a drizzle of oil in a large frying pan on high heat. Season the lamb steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

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.

When cooked, transfer to a plate and leave to rest, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Finish and Serve

Cut the lamb steaks widthways into 5 slices, then transfer to your plates and spoon over the pesto.

Serve the dauphinoise potatoes and rocket alongside.