Pesto Crumbed Lamb Steak
with roasted carrots and cranberry chutney
Ingredients
30 grams
Green Pesto
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 unit(s)
Carrot
2 unit(s)
Garlic
600 grams
Potatoes
1 sachet(s)
Cranberry Chutney
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)
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes. Peel then chop the potatoes into 2cm chunks.
Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain the potatoes 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.
Peel and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large (lined) baking tray. Toss with garlic and 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 tender, 20-25 mins. Turn halfway through.
Put the breadcrumbs onto a plate, season with salt and pepper and mix well. Season the lamb steaks with salt and pepper, then evenly spread the pesto all over each. Press the steaks into the crumbs, ensuring they are well coated on each side.
IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large pan on high heat. Once the pan is hot, carefully lay in the crumbed lamb steaks. Fry until golden, 2 mins each side.
Place the lamb next to the carrots and roast for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done.
IMPORTANT: The lamb is safe to eat when browned on the outside.
Return the pan to medium-high heat with a knob of butter. When hot, add the cranberry sauce and a splash of water, until warmed through.
Tip: Add a splash of water if required to loosen the sauce.
Once cooked, remove the lamb onto a board and let it rest. Slice before serving.
Divide the mash between plates and serve the roasted carrots, pesto crumbed lamb steak slices and cranberry chutney by the side.
