Pan-Fried Lamb Steak and Sun-Dried Tomato Butter
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Pan-Fried Lamb Steak and Sun-Dried Tomato Butter

with Chips, Green Beans and Flaked Almonds

Calorie Smart
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 time30 minutes


serving amount

2 unit(s)

Lamb Steaks

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

150 grams

Green Beans

2 unit(s)

Garlic Clove

25 grams

Sun-Dried Tomato Paste

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

30 grams



Nutritional information

Energy (kJ)2447 kJ
Energy (kcal)585 kcal
Fat28.2 g
of which saturates12.7 g
Carbohydrate52 g
of which sugars5.7 g
Protein32.8 g
Salt0.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small Bowl
Aluminum Foil
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the lamb steaks and butter (see pantry for amount) 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, sprinkle over half of the roasted spice and herb blend, 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, trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl, add the sun-dried tomato paste, room-temperature butter and remaining roasted spice and herb blend.

Mash with the back of a fork until combined. Season with salt and pepper, then set aside.


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 the steaks to your serving plates and spread over the sun-dried tomato butter. Cover with foil and allow to rest.


While the steaks rest, 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 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.


When ready, remove the foil from your steaks.

Serve the chips and green beans alongside.

Garnish with the flaked almonds to finish.