The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb steak with minted peas, potato galette & pesto
Pasture-raised British lamb leg steak and garden-fresh minted peas – it’s a match made in heaven. We add crisp potato galette to the spread, and drizzle everything in a decadent sauce of shallot, pesto and yoghurt.
Prep in 10
High protein
Serving size
Ingredients
- 3 garlic clove
- 1 handful of fresh lemon thyme (use half)
- 1 lamb leg steak
- 1 shallot
- 1 handful of fresh mint (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 large potatoes
- 1 tbsp basil pesto (use half) (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 150g peas (use half)
Nutritional Information
Calories: 972
Protein: 47g
Carbs: 97g
Fat: 42g
Ingredients
- 2 large potatoes
- 150g peas
- 1 shallot
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 3 garlic clove
- 1 handful of fresh mint
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh lemon thyme
- 2 lamb leg steaks
- 1 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
Nutritional Information
Calories: 768
Protein: 42g
Carbs: 55g
Fat: 41g
Lamb steak with minted peas, potato galette & pesto
Pasture-raised British lamb leg steak and garden-fresh minted peas – it’s a match made in heaven. We add crisp potato galette to the spread, and drizzle everything in a decadent sauce of shallot, pesto and yoghurt.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Thinly slice the potatoes and place on a lined baking tray mixed with 1/2 tbsp oil, sea salt and black pepper. Arrange the potatoes into 2 circles by fanning and overlapping the slices. Bake for 30 mins, until golden and crispy. Dissolve the stock cube in a jug with 100ml boiling water.
- Heat a medium pan with 1/2 tbsp oil on a medium heat. Season the lamb with sea salt and cook for 5 mins on each side, until golden. Meanwhile, finely chop the shallot and garlic. Pull the thyme leaves from their stalks.
- When the lamb is done, transfer to a plate to rest. Return the pan to the heat and add the shallots, garlic and thyme, then cook for 5 mins, until softening. Pour in the stock, simmer for 5 mins, then stir in the yoghurt and pesto. Simmer for a further 5 mins.
- Meanwhile, roughly chop the mint. Fill a saucepan with lightly salted boiling water. Add the peas, cook for 1-2 mins, then drain. Toss with the mint; season with sea salt and black pepper. Place the lamb on the potato tray for 5 mins to warm through.
- Serve the lamb steaks and pesto sauce with the potato galettes and peas.
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