Seared Lamb Steak
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Seared Lamb Steak

Seared Lamb Steak

with Potato Mash & Mint Sauce

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.


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

Total Time45 minutes
Cooking Time


Serving amount

3 unit


1 bunch


1 head


1 unit


1 clove


1 packet

Lamb Leg Steaks

Not included in your delivery

olive oil

50 g


(Contains Milk; )

¼ tsp



Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2450 kcal
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Chopping board
Large Non-Stick Pan
Large Pan
Potato Masher



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.

cook lamb

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.

cook veg

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.

serve up

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