Irish Lamb in Truffle Mushroom Sauce
with creamy mash and pan-fried veg
The mash that accompanies the juicy sirloin and garlicky veg in this dish is rich and perfectly creamy. Truffle oil imbues the dish with plenty of flavour.
Ingredients
600 grams
Potatoes
1 unit(s)
Garlic
1 pack(s)
Truffle Oil
1 sachet(s)
Dried Thyme
150 grams
Mushrooms
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
2 unit(s)
Carrot
320 grams
Lamb Steak
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
to taste
Water
½ tbsp
Flour
1 tbsp
Butter
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the potatoes.
- Peel and chop the potatoes into 2cm chunks.
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the carrot and fry for 5-6 mins.
- Next, stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the veg is tender, 4-5 mins. Remove from the pan and cover to keep warm.
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 medium-high heat with 1 tbsp butter (double for 4p).
- Once melted, fry the thyme and mushrooms for 3-4 mins.
- Add 1 tsp flour (double for 4p) and fry for 30 seconds. Pour in 75ml water (double for 4p) and bring to the boil. Cook until thickened, 1-2 mins.
- Once cooked, remove from the heat and stir in the truffle oil.
- Season to taste with salt and pepper.
- Thinly slice the lamb and divide between plates.
- Serve the mash and garlicky veg alongside.
- Sprinkle the cheese over the pan-fried veg.
- Drizzle the mushroom sauce over the steak.
