Irish Lamb in Truffle Mushroom Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Irish Lamb in Truffle Mushroom Sauce

with creamy mash and pan-fried veg

The mash that accompanies the juicy lamb and garlicky veg in this dish is rich and perfectly creamy. Truffle oil imbues the dish with plenty of flavour.

Tags:
Protein Rich
Allergens:
Milk

The quantities provided above are averages only.

Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Garlic

1 pack(s)

Truffle Oil

1 sachet(s)

Dried Thyme

150 grams

Mushrooms

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

2 unit(s)

Carrot

320 grams

Irish Lamb Steak

Not included in your delivery

½ tbsp

Flour

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)3020 kJ
Energy (kcal)722 kcal
Fat33 g
of which saturates16.5 g
Carbohydrate67 g
of which sugars12.3 g
Dietary Fiber0.1 g
Protein42.7 g
Cholesterol0 mg
Salt0.84 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Peeler
Potato Masher
Pan with Lid
Colander
Pot with Lid

Cooking Steps

Make the Mash
1
  • Boil a large pot of salted water for the potatoes.
  • Peel and chop the potatoes into 2cm chunks. 
  • Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. 
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Get Prepped
2
  • Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the mushrooms.
Fry the Veg
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once the pan is hot, add the carrot and fry for 5-6 mins.
  • Next, stir in the garlic, lower heat to medium and cook for 1 min.
  • Add a splash of water and immediately cover with a lid or some foil.
  • Cook until the veg is tender, 4-5 mins. Remove from the pan and cover to keep warm.
Sear the Lamb
4
  • Place a pan over high heat with a drizzle of oil.
  • Season the lamb with salt and pepper. Sear the lamb on both sides. 
  • Reduce heat to medium-high and fry for 5-6 mins for medium, turning occasionally. Cook another 2-4 mins for well done. IMPORTANT: Wash hands and equipment after handling raw meat. Lamb is safe to eat when browned on the outside.
  • Once cooked, remove from the pan and set aside.
Prepare the Mushroom Sauce
5
  • Return the pan to medium-high heat with 1 tbsp butter (per 2P).
  • Once melted, fry the thyme and mushrooms for 3-4 mins.
  • Add 1 tsp flour (per 2P) and fry for 30 secs. Pour in 75ml water (per 2P) and bring to the boil. Cook until thickened, 1-2 mins.
  • Once cooked, remove from the heat and stir in the truffle oil.
  • Season to taste with salt and pepper.
6
  • Thinly slice the lamb and divide between plates.
  • Serve the mash and garlicky veg alongside.
  • Sprinkle the cheese over the pan-fried veg.
  • Drizzle the mushroom sauce over the lamb.