Irish Lamb Steak and Creamy Sage Sauce
with Green beans and Puree
Ingredients
600 grams
Potatoes
65 grams
Creme Fraiche
(Contains Milk)
10 grams
Sage
75 grams
Green Beans
1 unit(s)
Shallot
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
320 grams
Lamb Steak
1 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
Nutrition Values
Utensils
Instructions
Peel and chop the potatoes into 2cm chunks. Place them in a pot. Cover with water, season with salt, bring to the boil and cook for 12-18 mins, until fork tender.
Meanwhile, boil a medium pot of water with half the stock for the green beans and carrot. Trim the green beans and cut the carrot into battons.. TIP: If you're in a hurry you can boil the water in your kettle.
Halve, peel and chop the shallot into small pieces. Pick the sage leaves and roughly chop (discard the stalks).
When the water is boiling, add the beans and carrot to the pot and cook until just tender, 4-6 mins. Drain in a colander, then return to the pot. Season with salt and pepper. Toss in olive oil. Cover to keep warm.
Place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
Once the oil is hot, fry the lamb until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest before slicing. Keep the pan for the sauce.
Place the pan over medium-high heat again, with a drizzle of oil. Add the shallot and cook until softened, 3-4 mins.
Add the sage then fry for 1 more minute. Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50 ml water.
Simmer for 2-3 mins until smooth.
Once cooked, drain the potatoes in a colander (reserving some cooking water) and return to the pan off the heat. Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Slice the lamb steak and divide it between plates. Drizzle over the sauce.
Serve with the mash and veg alongside.
