Pan-Seared Lamb Steak and Salsa Verde
with Rosemary Roast Potatoes, Honeyed Carrots and Tenderstem®
This Pan-Seared Lamb Steak and Salsa Verde takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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.
Ingredients
2 unit(s)
Lamb Steaks
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
3 unit(s)
Carrot
7.5 grams
Honey
1 bunch(es)
Mint
15 grams
Capers
½ unit(s)
Lemon
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
80 grams
Tenderstem Broccoli
Not included in your delivery
1 tbsp
Plain Flour
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a full kettle.
Remove the lamb steaks from your fridge to allow them to come up to room temperature.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Peel and chop the potatoes into 3cm chunks.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.
When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount) and dried rosemary.
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Place onto a baking tray, drizzle with oil and the honey, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Roast until tender, 20-25 mins. Turn halfway through.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Halve the lemon.
In a small bowl, combine the capers, mint, olive oil for the salsa (see pantry for amount), mustard and half the lemon juice. Season with salt and pepper, mix well and set aside your salsa verde.
About 15 mins before the potatoes and carrots are ready, halve any thick broccoli stems lengthways.
Add the Tenderstem® broccoli to the tray with the carrots, drizzle with oil and season with salt and pepper. Return to the oven for the remaining time, 10-12 mins.
Once the broccoli is in the oven, heat a drizzle of oil in a large frying pan on high heat. 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.
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 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.
When everything's ready, slice the lamb steaks in half and transfer to your plates.
Serve with the roast potatoes, carrots and broccoli alongside.
Spoon the salsa verde over the lamb to finish.
Enjoy!
