Waitrose and Partners
Lamb leg steaks with crushed peas, dill & feta

Lamb leg steaks with crushed peas, dill & feta

4 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 400g small charlotte potatoes, halved
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • ½ lemon, zest and juice
  • 4 essential Waitrose New Zealand Lamb Leg Steaks
  • 1 tbsp unsalted butter
  • 1 echalion shallot, finely diced
  • 400g frozen peas
  • 1 handful shredded mint leaves
  • 1 handful chopped dill
  • 50g feta, crumbled


  1. Bring a large pan of salted water to the boil. Simmer the potatoes for 12-14 minutes until tender, drain and set aside. Meanwhile, mix the oil, garlic and lemon zest and rub all over the lamb steaks. Season.

  2. Heat a large frying pan over a medium-high heat. Fry the lamb for 3-4 minutes on each side. Lift out and set aside covered with a sheet of foil. Toss the potatoes into the hot frying pan and fry for 2 minutes, stirring, until just coloured; season and take off the heat. Set aside.

  3. Meanwhile, in a small pan, heat the butter to foaming, add the shallot and a pinch of salt; sauté for 5 minutes until soft. Add the peas and 1 tbsp water and cook for 3-4 minutes until piping hot. Take off the heat, crush with a masher, stir in the herbs, most of the feta and the lemon juice. Pile the potatoes, peas and lamb onto plates and scatter with the remaining feta.

Cook’s tip

Add the lemon juice to the peas only at the last minute; otherwise it can dull their bright green colour.


Typical values per serving when made using specific products in recipe


2,087kJ/ 500kcals



Saturated Fat












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