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Lamb steaks with crispy potatoes & minted beans

Lamb steaks with crispy potatoes & minted beans

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(4 ratings)

Prep: 5 mins Cook: 35 mins

Easy

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: per serving

  • kcal500
  • fat27g
  • saturates9g
  • carbs30g
  • sugars10g
  • fibre3g
  • protein32g
  • salt0.8g
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Ingredients

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 rosemary sprig, leaves chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 lamb leg steak

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 3 new potato, cut in half lengthways

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 garlic clove, slightly bashed
  • 75ml lamb or beef stock
  • 1½ tsp redcurrant jelly
  • 100g pack sliced runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • small knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp finely chopped mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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Method

  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.

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Comments (2)

missyelliott's picture
5

Must agree with Auntie Ellen this meal is easy to prepare. I added 1tbsp Worcestershire sauce, left my lamb in marinate for 4 hours which i'm sure made a different to the taste. Save on time I cooked my potatoes in the pressure cooker. The marinate that was left over I added to the gravy stock. Served with carrots and minted sugarsnaps. Different but went down really well. Will definitely be making this again.

Auntie Ellen's picture
4

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.

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