Lamb steaks with crispy potatoes & minted beans

Lamb steaks with crispy potatoes & minted beans

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level



Serves 1

A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 rosemary sprig, leaves chopped
  • 1 lamb leg steak
  • 3 new potatoes, cut in half lengthways
  • 1 garlic clove, slightly bashed
  • 75ml lamb or beef stock
  • 1½ tsp redcurrant jelly
  • 100g pack sliced runner beans
  • small knob of butter
  • 2 tsp finely chopped mint

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  1. Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
  2. Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
  3. Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
  4. Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
  5. Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
  6. Serve the lamb with the potatoes and beans, and the sauce spooned over.

Recipe from Good Food magazine, August 2013

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Auntie Ellen's picture
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Made this for myself and my OH last night - it was really easy and really tasty. Easily doubled. Just made the lamb and the sauce and served with sweet potato wedges and steamed veg. We both really enjoyed the favours. I'm not usually too keen on lamb but the sharpness of the sauce cut through any greasiness. Will be my new "go to" recipe for lamb and I'm sure it could be adapted for other cuts too.