Pan-fried Lamb Steak with Harissa Potatoes, Green Beans & Zesty Yoghurt Drizzle

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime
40g mixed salad leaves
1 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
80g greek style yoghurt (Milk)
6 radish
160g green beans
6 baby potatoes
2 lamb leg steaks

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	680Kcal
	503kJ	2845kJ
Fat	7.6g	43g
of which saturates	2.9g	16g
Carbohydrates	6g	33g
of which sugars	1.6g	9.0g
Protein	6.7g	38g
Salt	0.06g	0.37g
Fibre	1.2g	6.7g

Ingredients

1 unwaxed lime (use half)
40g mixed salad leaves (use half)
1 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
80g greek style yoghurt (use half) (Milk)
6 radish
160g green beans (use half)
6 baby potatoes
1 lamb leg steak

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	808Kcal
	433kJ	3383kJ
Fat	5.7g	44g
of which saturates	2.1g	17g
Carbohydrates	7g	58g
of which sugars	1.5g	12g
Protein	5.3g	41g
Salt	0.06g	0.48g
Fibre	1.2g	9.6g

Back

High protein 5 plants

Pan-fried Lamb Steak with Harissa Potatoes, Green Beans & Zesty Yoghurt Drizzle

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Lamb

Tender British lamb steaks are sizzled to perfection, then served alongside harissa-spiced potatoes and green beans. A vibrant leafy salad, studded with sweet roasted radish, adds freshness. Finish with a drizzle of zesty yoghurt drizzle to complete the dish.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a medium frying pan, a medium bowl, a small bowl & a grater

Roast the potatoes

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
Quarter the potatoes, then add to the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
Roast for 25-30 mins, until soft and golden

Prep time

Meanwhile, trim the green beans. Quarter the radishes. Zest and halve the lime
In the medium bowl, squeeze in the juice from half the lime and mix with 1 tsp olive oil and a pinch of salt and pepper. Set your dressing aside
In the small bowl, mix the yoghurt with the lime zest, a squeeze of lime juice and a pinch of salt and pepper. Set aside

Finish roasting

When the potatoes have 10 mins remaining, add the radish and green beans to the tray. Toss with 1 tsp oil, salt and pepper
Add the harissa to the potatoes and toss to coat. Roast for the remaining time

Fry the steaks

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Sear the edges of the steaks, then leave to rest

Plate up

When ready, add the roasted radish and salad leaves to the dressing bowl. Toss to coat
Slice the steaks against the grain, then share between plates, with the harissa potatoes, green beans and salad alongside
Drizzle over the lime yoghurt to finish