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Lamb Steak & Creamy Pesto Sandwich

Lamb Steak & Creamy Pesto Sandwich

with Potato Wedges & Caramelised Onion

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Ditch the cutlery and get a little handsy with dinner tonight as you tuck into this decadent beef steak sammie. With sticky caramelised onion and a creamy pesto dressing, you’ll be transported to the pearly gates of gastronomy heaven.

Allergens:GlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potato

1 unit

onion

1 unit

tomato

1 piece

lamb leg steaks

2 unit

ciabatta

(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 packet

creamy pesto dressing

(ContainsMilk)

1 bag

salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

2 tsp

water

1.5 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat29.5 g
of which saturates6.2 g
Carbohydrate73.2 g
of which sugars13.1 g
Dietary Fibre0 g
Protein52.8 g
Cholesterol0 mg
Sodium635 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!

2

While the wedges are baking, thinly slice the red onion. Thinly slice the tomato into rounds.

3

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

4

When the wedges have 10 minutes cook time remaining, wash the frying pan and return to a high heat with a drizzle of olive oil. Season the lamb leg steak on both sides with salt and pepper. When the pan is very hot, add the lamb and cook for 2 minutes on each side for medium (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

TIP: This will give you a medium steak – cook for a little less if you like it rare, or a little longer for well done.

5

Place the ciabatta directly on the wire rack in the oven and bake until heated through, 5 minutes.

6

Thinly slice the lamb steak. Slice each ciabatta loaf in half. Spread the ciabatta with the creamy pesto dressing, then top with the lamb, caramelised onion, tomato and rocket leaves. Serve with the wedges.