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.
Pan-fried Lamb Steak with Harissa Potatoes, Green Beans & Zesty Yoghurt Drizzle
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.
High protein
5 plants
Serving size
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
Nutritional Information
Calories: 680
Protein: 38g
Carbs: 33g
Fat: 43g
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
Nutritional Information
Calories: 808
Protein: 41g
Carbs: 58g
Fat: 44g
Pan-fried Lamb Steak with Harissa Potatoes, Green Beans & Zesty Yoghurt Drizzle
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.
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Cooking Instructions
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
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