Rosemary & Walnut Crusted Lamb Steak
with Buttery Mash, Roasted Carrots and Creamed Spinach
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
1 bunch(es)
Rosemary
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 unit(s)
Garlic Clove
3 unit(s)
Carrot
450 grams
Potatoes
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
75 grams
Creme Fraiche
(Contains Milk)
100 grams
Baby Spinach
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the lamb steaks from your fridge to allow them to come up to room temperature and season with salt and pepper.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks), then pop half into small bowl.
Roughly chop the walnuts and and pop into the rosemary bowl. Stir together and set aside.
Peel and grate the garlic (or use a garlic press). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side.
Once seared, remove from the pan, then spread the mustard over 1 side of each. Sprinkle the rosemary walnut crumb over the mustard, pressing down so it sticks.
When the carrots have 10 mins left, lay the steaks on the carrot tray and roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few mins more if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
While the lamb cooks, drain the poatoes in a colander and return to the pan, off the heat. Add the butter (see pantry for amount), a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When the lamb is cooked, transfer to a plate and leave to rest, covered loosely with foil.
Pop the (now empty) frying pan with any lamb juices on high heat (no oil).
Once hot, add the garlic and spinach. Season with salt and pepper, then stir-fry until wilted, 2-3 mins.
Add the creme fraiche and bring to the boil, stirring consistently until thickened and piping hot, 4-5 mins.
Taste and season with salt and pepper if needed.
Once the lamb steaks are rested, slice each widthways into 4 or 5 slices.
Serve your lamb with the mash, creamed spinach and roasted carrots alongside.
Enjoy!
