Irish Lamb in a Red Wine Jus
with charred broccoli and hazelnut crumb
A jus is a name for a gravy made with meat juices—and in this case red wine. It's a sauce that makes an excellent pairing for richer meats such as the sirloin steak in this dish.
The quantities provided above are averages only.
Ingredients
½ unit(s)
Lemon
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
2 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 unit(s)
Broccoli
320 grams
Irish Lamb Steak
500 grams
Baby Potatoes
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Quarter the potatoes, halving any larger one. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
- Meanwhile, place a large pan over medium heat (no oil).
- Zest half the lemon (double for 4p). Cut the lemon into four wedges.
- Season the steak with salt and pepper.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Roughly chop the hazelnuts. Once the pan is hot, add hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. Remove from the pan and toss with the lemon zest.
- Return the pan to medium-high heat with a drizzle of oil.
- Once the pan is hot, add the broccoli and fry until starting to char, 2-3 mins.
- Add the juice of one lemon wedge (double for 4p) and a splash of water then immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins. Season with salt and pepper.
- Remove from the pan and cover to keep warm. Reserve pan for later use.
Heat a drizzle of oil in a large pan on high heat. Season the lamb steaks with salt and pepper. Sear the steaks on both sides. Then reduce the heat to a medium-high and fry for 5-6 mins, for medium turning occassionally. Cook for another 2-4 mins for well done.
IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
- Return the pan to high heat, add the red wine jus and 2 tbsp butter (double for 4p) and bring to the boil.
- Loosen with a splash of water if necessary.
- Season to taste with salt and pepper.
- Thinly slice the lamb.
- Divide the sliced lamb between plates.
- Dish up a spoonful of creamy mashed potato.
- Serve the broccoli alongside with the lemony toasted hazelnuts sprinkled over.
- Finish the lamb with a drizzle of red wine jus.
