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Seared Lamb Steak

Seared Lamb Steak

with Potato Mash & Mint Sauce

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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.

Allergens:Milk

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

3 unit

potato

1 bunch

mint

1 head

broccoli

1 unit

carrot

1 clove

garlic

1 packet

lamb leg steaks

Not included in your delivery

olive oil

50 g

butter

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2450 kJ
Fat30.7 g
of which saturates18 g
Carbohydrate31.9 g
of which sugars6.8 g
Dietary Fibre0 g
Protein41.4 g
Cholesterol0 mg
Sodium567 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Non-Stick Pan
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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.

5

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.

6

Thinly slice the lamb. Divide the seared lamb, potato mash and garlic veggies between plates. Spoon over the mint sauce.