Irish Lamb in Truffle Mushroom Sauce
with creamy mash and pan-fried veg
The mash that accompanies the juicy lamb and garlicky veg in this dish is rich and perfectly creamy. Truffle oil imbues the dish with plenty of flavour.
Tags:
Protein Rich
Allergens:
Milk
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
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
2 unit(s)
Carrot
320 grams
Irish Lamb Steak
65 grams
Creme Fraiche
Not included in your delivery
½ tbsp
Flour
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kJ)3359 kJ
Energy (kcal)803 kcal
Fat41.6 g
of which saturates20.8 g
Carbohydrate68.3 g
of which sugars13.6 g
Dietary Fiber0.1 g
Protein43.7 g
Salt1.9 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
•Peeler
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- Place a pan over high heat with a drizzle of oil.
- Season the lamb with salt and pepper. Sear the lamb on both sides.
- Reduce heat to medium-high and fry for 5-6 mins for medium, turning occasionally. Cook another 2-4 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 and set aside.
5
- Return the pan to medium-high heat with 1 tbsp butter (per 2P).
- Once melted, fry the thyme and mushrooms for 3-4 mins.
- Add the creme fraiche and cook until thickened slightly, 1-2 mins.
- Once cooked, remove from the heat and stir in the truffle oil.
- Season to taste with salt and pepper.
6
- 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 lamb.
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