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Member recipe

Lamb Steak, herb mash and asparagus with peppercorn sauce

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Cooking time

Prep: 15 minutes Cook: 45 minutes Extra time to make the peppercorn sauce (following packet instruction)

Skill level



Serves 5

Make sure a simple dish is filled with flavoursome infusions.

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Marinated lamb

  • 650g Lamb Leg Steaks
  • 4tbsp of olive oil
  • 1tbsp dried rosemary
  • 2 garlic clove (chopped)
  • Freshly chopped coriander (or dried) 2tbsp
  • Lemon juice
  • Salt & Pepper

Herb potatoes

  • 4 large potatoes
  • Chives (3tbsp)
  • Mixed herbs (1tbsp)
  • Full fat cream
  • Pepper


  • Asparagus (or any other veg of your choice)


  • 25g peppercorn sauce (we used Schwartz)


  1. Rub olive oil all over the lamb steaks, then add in the dried rosemary, garlic, coriander, and a squirt of lemon juice

  2. Marinate and rub the mixture into the lamb steaks. Place the lamb steaks onto a place, cover with foil and put into fridge between 2 to 5 hours

  3. Once marinated, put olive oil into the pan until very hot, poke the lamb steaks with a fork, and place lamb steaks into the pan and cook through (depending how you like it, whether it be rare, medium or well done)

  4. When done, add your favourite sauce (ours is peppercorn sauce)

  5. For the potatoes: cut skin off potatoes and boil until soft - mash, then add chives, mixed herbs, pepper and full fat cream, then mash again while on very low heat. Leave to sit.

  6. Asparagus - bring pan to the boil, then add asparagus until soft, but not too soft (as it will become soggy otherwise!)

  7. Buy Schwartz peppercorn sauce, follow instructions on packet - dish up food, cover with peppercorn sauce and some salad as an extra side dish!

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