Rosemary and Walnut Crusted Lamb Steak
with Buttery Mash, Roasted Carrots and Creamed Spinach
- Nuts
- Walnuts
- Mustard
- Milk
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
Our Rosemary and Walnut Crusted Lamb Steak is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Lamb Steaks
1 bunch(es)
Rosemary
20 grams
Walnuts
(Contains: Nuts, Walnuts May be present: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
1 unit(s)
Garlic Clove
3 unit(s)
Carrot
450 grams
Potatoes
10 grams
Dijon Mustard
(Contains: Mustard)
100 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
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.
Crush the walnuts in the unopened sachet using a rolling pin, then add to the rosemary bowl. Stir together and set aside.
Peel and grate the garlic (or use a garlic press). Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
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, bring a large saucepan of water with ½ 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.
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 potatoes 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The walnut and rosemary crust paired with Dijon mustard is a real highlight, and the creamed spinach and buttery mash are widely praised. Some found the mustard overpowering, and a few felt the dish needed a light gravy or jus alongside.
- Ease of prep: Most find the recipe straightforward to follow, though juggling the simultaneous steps can feel rushed, especially when cooking alone.
- Suggestions: If your lamb steaks are particularly thick, add a few extra minutes in the oven to ensure they cook through evenly. Press the walnut crumb firmly onto the mustard to help it stick, and consider adding a splash of milk and extra butter to the mash if creme fraiche alone feels too sharp or thin.
- Next-day meals: Lamb steak sizes vary noticeably between pieces, which can make it tricky to cook them to the same doneness at the same time; slicing thicker steaks lengthways before cooking may help.
- Portions: The lamb portions are frequently described as small, and some found the carrot and spinach quantities modest; adding a few extra potatoes or a side vegetable is an easy way to bulk the meal out.
