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.
Juicy Lamb Steaks with Crushed Potatoes & Minted Greens
All the comfort of a Sunday lunch – but a fraction of the effort. Tender, pasture-grazed British lamb leg steaks. Crushed lemony potatoes and courgette. Broccoli tossed with hazelnut and mint. Ready and on the table in half an hour.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 180g Tenderstem broccoli
- 1 unwaxed lemon
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 lamb leg steaks
- 2 courgette
- 1 handful of fresh mint
- 20g hazelnuts (Nuts)
- 2 large potatoes
Nutritional Information
Calories: 706
Protein: 43g
Carbs: 52g
Fat: 36g
Ingredients
- 20g hazelnuts (use half) (Nuts)
- 1 unwaxed lemon (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 courgette
- 180g Tenderstem broccoli (use half)
- 1 lamb leg steak
- 2 large potatoes
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 927
Protein: 50g
Carbs: 95g
Fat: 37g
Juicy Lamb Steaks with Crushed Potatoes & Minted Greens
All the comfort of a Sunday lunch – but a fraction of the effort. Tender, pasture-grazed British lamb leg steaks. Crushed lemony potatoes and courgette. Broccoli tossed with hazelnut and mint. Ready and on the table in half an hour.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Roughly chop the potatoes into 2cm cubes (peel optional) and add to the saucepan. Simmer for 16-18 mins, until softened. Dice the courgettes into 2cm cubes. Add the courgettes for the final 4-5 mins of cooking, then drain altogether. Leave to steam dry in the colander.
- Heat a medium frying pan with 1/2 tbsp oil on a medium-high heat. Season the lamb steaks with sea salt. Add to the pan and cook (as a guide: 3-4 mins on each side for medium, or 5-6 mins for well-done). Leave to rest then thinly slice against the grain.
- Refill the potato saucepan with salted hot water and bring to a boil. Trim the broccoli. Add the broccoli and boil for 3-4 mins, until cooked, then drain. Transfer to a large mixing bowl and set aside.
- Return the cooked potatoes and courgettes to the same saucepan and lightly crush with a fork. Zest over the lemon and season with sea salt. Cover and keep warm.
- Roughly chop the hazelnuts. Pick the mint leaves from the stalks and finely chop. Add the hazelnuts, mustard, mint (to taste), a good squeeze of lemon juice, 1/2 tsp oil and a pinch of sea salt to the broccoli bowl. Toss to combine.
- Serve the crushed potato and courgette with the lamb and broccoli. Drizzle any remaining dressing from the broccoli over the lamb.
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