Quick Lamb Steak and Black Garlic Mushroom Sauce
with Buttery Chive Potatoes and Peas
- Sulphites
- Milk
This hearty recipe is perfect for a midweek meal. Pair lamb steak with an umami-laden black garlic and mushroom sauce, then serve with buttery chive potatoes and peas for a dinner that's perfect for a balanced lifestyle.
Ingredients
2 unit(s)
Lamb Steaks
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
350 grams
Salad Potatoes
80 grams
Sliced Mushrooms
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Black Garlic Paste
120 grams
Peas
Not included in your delivery
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Remove the lamb steaks from your fridge to allow them to come up to room temperature. Peel and grate the garlic (or use a garlic press).
b) Finely chop the chives (use scissors if easier).
c) Prick the salad potatoes all over with a knife.
d) Pop the potatoes into a microwave-safe bowl and add a splash of cold water. Cover the bowl tightly with cling film, then microwave on high until tender, 8-10 mins.
a) Once the potatoes are cooked, drain away any excess water from the bowl and allow to steam dry, 3-4 mins.
TIP: Alternatively, if you don't have a microwave, you can boil the potatoes. Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat for the potatoes. Halve the salad potatoes (no need to peel). When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.
a) While the potatoes are in the microwave, 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.
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: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
a) Return the (now empty) frying pan on high heat with a drizzle of oil.
b) When hot, add the mushrooms to the pan. Season with pepper and fry, stirring occasionally, until browned, 5-6 mins.
c) Once browned, stir in the cider vinegar and cook until evaporated, 1 min.
d) Stir in the creme fraiche and water for the sauce (see pantry for amount) and bring to the boil. Lower the heat and simmer until thickened slightly, 1-2 mins.
a) Remove the sauce from the heat and stir in the black garlic paste. Season with pepper. Add the steaks back in to warm through and coat in the sauce, 1-2 mins.
b) Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.
c) Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.
d) Once cooked, halve the potatoes and pop back in the bowl. Stir in the butter (see pantry for amount), remaining garlic and half the chives. Season with salt and pepper. Toss to coat.
a) When everything's ready, share the lamb steaks, buttery potatoes and peas between serving plates.
b) Spoon any remaining mushroom sauce from the pan over the steaks.
c) Sprinkle over the remaining chives to finish.
