Peri Peri Lamb Steak and Hot Honey Sauce
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Peri Peri Lamb Steak and Hot Honey Sauce

Peri Peri Lamb Steak and Hot Honey Sauce

with Sweet Potato Mash and Peas

Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Lamb Steak and Hot Honey Sauce in just 20-25 minutes for a delicious and speedy meal.

High Protein
Calorie Smart

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 Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Lamb Steaks

1 unit(s)

Baking Potato

1 unit(s)

Sweet Potato

1 sachet(s)

Peri Peri Seasoning

120 grams


50 grams

Hot Sauce

15 grams


Not included in your delivery

1 tbsp

Olive Oil for the Marinade

20 grams



Nutritional information

Energy (kJ)2627 kJ
Energy (kcal)628 kcal
Fat23.4 g
of which saturates10.5 g
Carbohydrate73.3 g
of which sugars21.4 g
Protein33.3 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Aluminum Foil
Small sauce pan
Potato Masher


Get Prepped

a) Boil a full kettle. Remove the lamb steaks from your fridge to allow them to come up to room temperature.

b) Meanwhile, chop the white and sweet potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Add the Flavour

a) Add the lamb steaks to a medium bowl with the peri peri seasoning, olive oil for the marinade (see pantry for amount) and a pinch of salt and pepper. 

b) Rub to coat all over. IMPORTANT: Wash your hands and equipment after handling raw meat.

Steak Night

a) Return the (now empty) frying pan to high heat.

b) 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.

c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The lamb is safe to eat when browned on the outside.

Peas Please

a) Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.

b) Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.

Make the Sauce

a) Wipe out the (now empty) frying pan and return to low heat.

b) Melt the butter (see pantry for amount), then stir in the hot sauce and honey. Bring to the boil, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1min.

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. 

Serve Up

a) Slice the peri peri lamb widthways into 1cm thick slices and share between your plates.

b) Serve the mash and peas alongside.

c) Drizzle the hot honey sauce over the steaks.