Walnut Crusted Lamb Steak
with Truffle Potato Dauphinoise, Asparagus and Tenderstem® Broccoli
- Nuts
- Walnuts
- Milk
- Egg
- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
Ingredients
2 unit(s)
Lamb Steaks
1 unit(s)
Garlic Clove
450 grams
Potatoes
160 grams
Tenderstem® Broccoli
20 grams
Walnuts
(Contains: Nuts, Walnuts, Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts, May contain traces of allergens)
100 grams
Asparagus
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Dried Rosemary
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1.5 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil.
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). Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
While the potatoes cook, halve any thick broccoli stems lengthways. Finely chop the walnuts. Trim the bottom 2cm from the asparagus and discard.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs.
Stir in the creme fraiche, chicken stock paste, water for the sauce (see pantry for amount) and half the Italian style cheese.
Bring to the boil, then remove from the heat. Season with salt and pepper and set aside.
Once cooked, arrange the potato slices in layers in an appropriately sized ovenproof dish. Pour over the creamy sauce and sprinkle on the remaining cheese.
Pop the dauphinoise on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, clean the potato saucepan, fill it with water and put on to boil on high heat with 0.5 tsp salt for the broccoli.
Pop the breadcrumbs, walnuts and rosemary onto a plate. Drizzle over the olive oil for the crumb (see pantry for amount). Season with salt and pepper, then mix together.
Season the lamb steaks, then spread the mustard all over them.
Press the steaks into the crumbs, making sure they're well coated on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.
Clean out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once the pan is hot, lay in the lamb steaks and fry until golden, 2 mins each side.
Transfer the lamb to a baking tray and roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when browned on the outside.
Meanwhile, when your pan of water is boiling, add the asparagus and broccoli and cook until just tender, 3-4 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
Once the lamb is cooked, remove from your oven and leave to rest on a clean board for a couple of mins.
Once the dauphinoise is cooked, remove from the oven and sprinkle over the truffle zest.
Once rested, cut the lamb widthways into 1-2cm thick slices and transfer to your plates.
Serve the truffle dauphinoise, asparagus and broccoli on the side.
Enjoy!
