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.
Lemon & Mint Lamb with Veggie Buckwheat
Hello, Sunday lunch. Pan-fry pasture-grazed British lamb steaks, then serve atop a colourful bed of buckwheat, beans and courgette. Drizzle over a roasted onion-garlic sauce and garnish with fresh mint and lemon.
Prep in 10
High protein
Serving size
Ingredients
- 1 courgette
- 4 lamb leg steaks
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh mint
- 1 tbsp cornflour
- 1 garlic bulb
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 240g buckwheat
- 240g green beans
- 1 unwaxed lemon
- 2 onion
Nutritional Information
Calories: 699
Protein: 40g
Carbs: 67g
Fat: 31g
Lemon & Mint Lamb with Veggie Buckwheat
Hello, Sunday lunch. Pan-fry pasture-grazed British lamb steaks, then serve atop a colourful bed of buckwheat, beans and courgette. Drizzle over a roasted onion-garlic sauce and garnish with fresh mint and lemon.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Trim the top off the garlic bulb to expose the cloves. Rub with 1 tsp oil and wrap with foil, then place onto a lined baking tray. Cut the onions into thin wedges. Dice the courgette into 2cm cubes. Add the veg to the tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 30-35 mins, until soft and golden.
- Heat a large saucepan on medium heat, add the buckwheat and toast for 1 min. Fill the pan with salted hot water. Boil for 10-12 mins, until cooked. Trim the green beans. Zest and quarter the lemon. Add the green beans in the final 2-3 mins, then drain altogether. Season with a pinch of sea salt and the juice from 2 lemon wedges.
- Dissolve the cornflour, mustard and stock cube in a jug with 500ml hot water. Pick the mint from the stalks and roughly chop. Squeeze the roasted garlic cloves from the bulb and mash into a smooth paste with a fork.
- Heat a medium frying pan with 2 tsp oil on 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.
- Make the sauce. Add the stock mixture, roasted onions and mashed garlic to the lamb pan. Boil for 4-5 mins, until thickened, then stir in the zest.
- Serve the veggie buckwheat topped with the lamb. Drizzle over the sauce. Garnish with the mint and remaining lemon wedges.
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