HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary Garlic Lamb Steak
Rosemary Garlic Lamb Steak

Rosemary Garlic Lamb Steak

with Cauliflower-Cheddar Mash & Green Beans

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Simple, easy and stunning - they are the buzzwords for tonight's dinner. Tender lamb gets a rich rosemary sauce, while classic mash gets a nutritious and tasty upgrade with cauliflower and Cheddar cheese. One taste of this special meal and you'll be buzzing too!

Tags:Low Calorie

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 bunch


1 clove


1 bag

green beans

1 packet

shredded Cheddar cheese


1 packet

lamb leg steaks

1 portion


Not included in your delivery

olive oil

½ tsp


40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat36.1 g
of which saturates21.3 g
Carbohydrate20.5 g
of which sugars5.4 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium886 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Cut the cauliflower into 1cm florets. Peel the potato and cut into 1cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves.


Add the cauliflower and potato to the pan of boiling water and cook until soft and easily pierced with a knife, 15 minutes. Drain well and return to the saucepan. Add the salt and 1/2 the butter to the cauliflower and potato. Mash with a potato masher or fork until smooth. Stir through the shredded Cheddar cheese and cover with a lid to keep warm.


While the cauliflower and potato are cooking, heat a medium frying pan over a medium-high heat. Add the green beans and a dash of water and cook, tossing, until just tender, 3-4 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.


Return the frying pan to a high heat. Drizzle the lamb leg steak with olive oil and season with a pinch of salt and pepper. Add the lamb to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking.TIP: This will give you a medium steak. Cook for a little less for rare, or a little longer for well done. Transfer to a plate and rest for 5 minutes.


Return the frying pan to a medium heat and add the garlic, rosemary and remaining butter. Cook until the butter is lightly browned and the rosemary is fragrant, 1 minute. TIP: Watch to make sure the butter doesn't burn. Add the steak resting juices, stir to combine and cook until thickened, 1 minute. Remove the pan from the heat. TIP: Seasoning is key in this sauce, so taste and add a pinch of salt or pepper if needed.


Thickly slice the lamb steak. Divide the lamb, cauliflower-Cheddar mash and green beans between plates. Spoon over the rosemary garlic sauce to serve.