Rosemary Lamb Steak and Fondant Potatoes
with Mint Creamed Greens and Red Wine Jus
A comfort food classic using premium ingredients, this Rosemary Lamb Steak and Fondant Potatoes brings the best of the British pub into your kitchen.
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.
Chicken Stock Paste
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
Water for the Potatoes
Water for the Jus
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Remove the lamb steaks from your fridge to allow them to come up to room temperature.
Peel and halve the potatoes lengthways. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the potatoes, cut-side down, and cook until browned, 4-5 mins. Add the butter (see pantry for amount), then turn the potatoes over to brown the other side, 2-3 mins.
Meanwhile, pour the boiled water for the stock (see pantry for amount) into a measuring jug with the chicken stock paste and half the garlic. Stir to combine.
Once browned, transfer the potatoes to an ovenproof dish, cut-side up, pouring over the butter from the pan.
Pour in the chicken stock from your measuring jug. Season with salt and pepper. TIP: The potatoes should fit snugly in the dish and the stock should cover the potatoes by three quarters - add a splash more water if needed.
When the oven is hot, cook on the top shelf until the potatoes are tender and you can easily slip a knife through, 25-30 mins.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
When the potatoes are about halfway through cooking, wipe out the (now empty) frying pan and pop it back on high heat with a drizzle of oil.
Season the steaks with salt and pepper. Rub with the dried rosemary.
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. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
Whilst the steaks are frying, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high.
Leave the sauce to bubble and thicken, stirring regularly, 6-7 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Once the steaks are cooked, transfer to a board, cover with foil and allow to rest until ready to serve.
Heat a drizzle of oil in the (now empty) frying pan on medium heat.
Once hot, add the garlic and fry for 1 min, then stir in the creme fraiche and bring to the boil. Season with salt and pepper.
Add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the Parmigiano Reggiano and mint. Taste and season with salt and pepper.
When everything's ready, share your rosemary lamb steaks between your plates.
Serve the fondant potatoes (discarding the stock they were cooked in) and creamed greens alongside.
Pour the red wine jus over the lamb to finish.