Juicy Lamb Steaks with Tomato & Mint Gravy

Serving size

1 person 2 people 4 people

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

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	717Kcal
	481kJ	3002kJ
Fat	5.8g	36g
of which saturates	2.3g	14g
Carbohydrates	9g	55g
of which sugars	2.5g	16g
Protein	6.6g	41g
Salt	0.34g	2.1g
Fibre	1.6g	10g

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

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	728Kcal
	482kJ	3048kJ
Fat	5.8g	36g
of which saturates	2.3g	14g
Carbohydrates	9g	56g
of which sugars	2.5g	16g
Protein	6.7g	42g
Salt	0.34g	2.1g
Fibre	1.6g	10g

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Prep in 10 High protein 1/3 daily fibre

Juicy Lamb Steaks with Tomato & Mint Gravy

Prep time: 0 mins

Total time: 30 mins

Cuisine: British

Food group: Lamb

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.

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.

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.