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Check out the latest recommended times in our Cooking Guidelines.
Juicy Lamb Steaks with Tomato & Mint Gravy
Tender slices of garlic-infused British lamb leg steaks served over a bed of crushed potatoes and peas. A rich tomato gravy, infused with mint, complements the earthy flavours of lamb perfectly. Crunchy green beans on the side to bring more vegetables to your plate.
Prep in 10
High protein
1/3 daily fibre
Serving size
Ingredients
- 150g peas
- 1 handful of fresh mint
- 25g honey (use half)
- 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)
- 2 lamb leg steaks
- 400g baby potatoes
- 80g green beans
- 1 tbsp apple cider vinegar
- 1 onion
- 110g baby plum tomatoes
- 2 garlic clove
Nutritional Information
Calories: 717
Protein: 41g
Carbs: 55g
Fat: 36g
Ingredients
- 1 onion (use half)
- 110g baby plum tomatoes (use half)
- 400g baby potatoes (use half)
- 1 tbsp apple cider vinegar (use half)
- 2 garlic clove
- 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)
- 1 handful of fresh mint (use half)
- 80g green beans (use half)
- 25g honey (use a quarter)
- 1 lamb leg steak
Nutritional Information
Calories: 728
Protein: 42g
Carbs: 56g
Fat: 36g
Juicy Lamb Steaks with Tomato & Mint Gravy
Tender slices of garlic-infused British lamb leg steaks served over a bed of crushed potatoes and peas. A rich tomato gravy, infused with mint, complements the earthy flavours of lamb perfectly. Crunchy green beans on the side to bring more vegetables to your plate.
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Cooking Instructions
- Preheat the oven to 200C / gas mark 6. Boil a kettle. Quarter the potatoes and place in a large saucepan. Cover with boiling water and boil for 15-20 mins, until soft. Add the peas for the final 2-3 mins of cooking, then drain altogether. Return to the pan and crush lightly with a fork or wooden spoon.
- Make the gravy; thinly slice the onion. Place in a medium ovenproof dish and toss with 1/2 tbsp oil and a pinch of black pepper. Bake for 10 mins.
- Dissolve the stock cube in a jug with 200ml boiling water (100ml for 1 person). Pick the mint leaves from the stalks and finely chop. Add the mint, vinegar and half the honey to the jug and mix well. After 10 mins of baking, remove the dish from the oven and pour in the stock mixture. Add the whole tomatoes and bake for another 10 mins. Meanwhile, roughly chop or crush the garlic.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Season the lamb with sea salt and black pepper and cook (as a guide: 3-4 mins on each side for medium, or 5-6 mins for well-done). Add the garlic to the pan in the final 1-2 mins. Remove and leave to rest then thinly slice against the grain.
- Trim the green beans and place them in a small saucepan. Cover with salted boiling water and boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- Serve the potatoes and peas alongside the green beans. Spoon over the gravy and top with the lamb.
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