Rosemary and Garlic Lamb Steak
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Rosemary and Garlic Lamb Steak

Rosemary and Garlic Lamb Steak

with Coconut Chocolate Pot Dessert

Allergens:
Sulphites
Celery
Milk
Soya
Nuts

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 Time55 minutes
Cooking time40 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Lamb Steaks

3 unit(s)

Carrot

1 unit(s)

Garlic Clove

1 sachet(s)

Dried Rosemary

350 grams

Salad Potatoes

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

150 grams

Tenderstem Broccoli

10 grams

Unsalted Butter

(Contains Milk)

200 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

25 grams

Pecan Nut Halves

(Contains Nuts May contain Sesame, Nuts, Peanut)

40 grams

Salted Caramel Sauce

(Contains Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Marinade

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Nutritional information

Energy (kJ)4670 kJ
Energy (kcal)1116 kcal
Fat63.9 g
of which saturates37.1 g
Carbohydrate94.3 g
of which sugars53.4 g
Protein40 g
Salt1.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

The coconut chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a short while. Either way, make the dessert before you start cooking your main.

 

Preheat your oven to 200°C. Remove the lamb steaks from your fridge to allow them to come to room temperature. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press). Pop the lamb into a large bowl with the garlic, dried rosemary and olive oil for the marinade (see ingredients for amount), then mix until evenly coated. Set aside.

2

Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. When the oven is hot, roast the potatoes on the top shelf, 20 mins. After 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

3

Once the smashed potatoes are back in the oven, heat a large frying pan on medium-high heat (no oil). Season the lamb steaks with salt and pepper. When hot, lay them into the pan and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. Turn the heat down if needed. TIP: Cook for 2-3 mins extra if you like it more well done. Once cooked, transfer to a plate and leave to rest, covered loosely with foil. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

4

Put a large saucepan of water with 0.5 tsp salt on to boil for the veg. While the lamb rests, pop the (now empty) frying pan back on medium-high heat. Pour in the water for the sauce (see ingredients for amount). Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat.

5

Meanwhile, add the carrots to the pan of boiling water and cook for 2-3 mins. Add the broccoli, then cook the veg until just tender, 2-3 mins. Once cooked, drain in a colander and pop back into the pan. Add the butter, season with salt and pepper then toss to coat.

6

Once everything is ready, thinly slice the lamb and transfer to your serving plates. Serve the smashed potatoes and veg alongside. Spoon over the red wine jus to finish. Enjoy!

7

Pour the coconut milk into a medium pan and pop onto medium high heat. Bring to the boil and simmer for 1 minute. Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 minute, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined.

8

Pour the coconut chocolate mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge at the beginning of the recipe if you're in a rush. Cover with clingfilm and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or in an hour.

9

When you're ready to serve dessert, remove them from the fridge. Roughly chop the pecans then pop them into a small bowl. Pour the salted caramel over the nuts and mix to combine. Spoon the salted caramel nuts on top of each chocolate pot and then serve. Enjoy!