Irish Lamb Steak and Creamy Sage Sauce
with veg and creamy mash
Tender veg, velvety mash and a rich, creamy sauce accompany cooked-to-perfection lamb steak in this not-to-be-missed dish.
Tags:
Protein Rich
Allergens:
Milk
•Sulphites
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
65 grams
Creme Fraiche
(Contains Milk)
10 grams
Sage
100 grams
Green Beans
1 unit(s)
Shallot
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
320 grams
Irish Lamb Steak
1 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kJ)2802 kJ
Energy (kcal)670 kcal
Fat28.5 g
of which saturates15.2 g
Carbohydrate67.9 g
of which sugars10.8 g
Dietary Fiber0 g
Protein39.4 g
Cholesterol0 mg
Salt2.59 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
•Peeler
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Instructions
1
- Boil a pot of water for the veg with half the stock.
- Peel and chop the potatoes into 2cm chunks. Place them in a separate pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving some cooking water) and return to the pot off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the green beans.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Halve, peel and chop the shallot into small pieces.
- Pick the sage leaves and roughly chop (discard the stalks).
3
- When the water is boiling, add the green beans and carrot to the pot with the stock.
- Cook until just tender, 4-6 mins.
- Drain in a colander, then return to the pot, off the heat.
- Season with salt and pepper and drizzle with oil. Set aside and cover to keep warm.
4
- Place a large pan over high heat with a drizzle of oil.
- Season the lamb with salt and pepper.
- Once the oil is hot, fry the lamb until browned, 3-4 mins each side for medium-rare.
- Cook for another 2-3 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest before slicing.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, 3-4 mins.
- Add the sage then fry for 1 min more.
- Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
- Simmer until smooth, 2-3 mins.
6
- Thinly slice the lamb and divide between plates.
- Drizzle over the sauce.
- Serve with the mash and veg alongside.
