Known as the salmon of the land, these lean lamb steaks and vitamin-packed sides become the perfect guilt-free dinner without skimping on the flavour. Top it off with a drizzle of buttery mint sauce for a herby hit of heaven.
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lamb leg steaks
Boil the kettle. Bring a large saucepan of water to the boil. Peel and cut the potato into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add 1/2 the butter and salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the carrot and broccoli and cook until tender, 5-6 minutes. TIP: Add a splash of water to help the veggies cook evenly. Add the garlic and cook until fragrant, 2 minutes. Season to taste with salt and pepper. Set aside in a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Season the lamb leg steaks on both sides with salt and pepper. Once the pan is very hot, add the lamb and cook for 2 minutes on each side (depending on thickness). TIP: This will give you a medium-rare lamb steak. Cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate, cover with foil and set aside to rest, 5 minutes.
Pick the mint leaves and finely chop. Return the frying pan to a medium heat and add the remaining butter. Add the mint and cook for 2-3 minutes. Season to taste with salt and pepper. Add lamb resting juices and stir through.
Thinly slice the lamb. Divide the seared lamb, potato mash and garlic veggies between plates. Spoon over the mint sauce.