Classic Lamb Steak and Balsamic Sauce
with garlic mash and tomato salad
Succulent lamb steak is coated in a glossy and gorgeous buttery balsamic sauce in this classic recipe with a twist.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Mustard
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Lamb Steak
1 unit(s)
Sweet Potato
2 unit(s)
Carrot
1 unit(s)
Tomato
2 unit(s)
Garlic
2 sachet(s)
Paprika
(Contains: Mustard)
40 grams
Salad Leaves
2 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat26.8 g
of which saturates13.1 g
Carbohydrate43.2 g
of which sugars17.1 g
Dietary Fiber0.5 g
Protein35.2 g
Cholesterol0 mg
Salt2.76 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Trim the carrot and cut into 2cm chunks.
- Peel the garlic cloves.
2
- When the water is boiling, add the potatoes, carrot and garlic.
- Cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper.
- Cover with a lid to keep warm.
3
- Place a large pan over medium-high heat (no oil).
- Season the lamb with paprika, salt and pepper.
- Once the pan is hot, fry the lamb until browned, 3-4 mins each side for medium-rare.
- Cook for another 2-3 mins for well done. IMPORTANT: Wash hands and equipment after handling raw meat. Lamb is safe to eat when browned on the outside.
- Once cooked, remove from the pan, set aside and cover to keep warm.
4
- Return the pan to medium heat.
- Add 1 tsp sugar (per 2P), balsamic vinegar and a splash of water.
- Cook until slightly reduced, 1-2 mins.
- Remove from heat, then stir through 1 tbsp butter (per 2P). Season to taste with salt and pepper.
5
- Meanwhile, roughly chop the tomato.
- To a medium bowl, add tomato, salad leaves.
- Just before serving, toss with salt, pepper and a drizzle of oil.
6
- Thinly slice the lamb and divide between plates.
- Serve mash and tomato salad alongside.
- Drizzle the balsamic sauce over the lamb to finish.
