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Walnut Crusted Lamb Steak and Red Wine Jus

Walnut Crusted Lamb Steak and Red Wine Jus

with Truffle Potato Dauphinoise, Asparagus and Purple Sprouting Broccoli
Mimi Morley
Mimi MorleyUpdated on May 08, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
904 kcal
Protein
: 
43.1g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Walnuts
  • Nuts
  • Milk
  • Egg
  • Cereals containing gluten
  • Sulphites
  • Mustard
  • Celery
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Lamb Steaks

1 unit(s)

Garlic Clove

450 grams

Potatoes

160 grams

Purple Sprouting Broccoli

20 grams

Walnuts

(Contains: Walnuts, Nuts May contain traces of: Nuts, Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts)

100 grams

Asparagus

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12.5 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Rosemary

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

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

150 milliliter(s)

Water for the Jus

Energy (kJ)3781 kJ
Energy (kcal)904 kcal
Fat51.2 g
of which saturates22.7 g
Carbohydrate63.1 g
of which sugars9.1 g
Dietary Fibre7 g
Protein43.1 g
Salt3 g
Potassium1300.8 mg
Calcium175.8 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Colander
•Large Saucepan
•Rolling Pin
•Pan
•Oven dish
•Baking Tray

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ 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.

Make the Creamy Sauce
2

While the potatoes cook, halve any thick purple sprouting broccoli stems lengthways. Finely crush the walnuts in the unopened sachet using a rolling pin. 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. 

Bake the Dauphinoise
3

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 ½ 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. 

Time for the Steaks
4

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 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.

Make the Red Wine Jus
5

Meanwhile, pour the water for the jus (see pantry for amount) into the (now empty) frying pan and bring to the boil on high heat. 

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins. 

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.

Finish and Serve
6

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 purple sprouting broccoli alongside your steaks. 

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