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    Braised Lamb Steaks with Herb and Mustard Potatoes

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    Braised Lamb Steaks with Herb and Mustard Potatoes

    This recipe is made using our New Zealand Lamb Leg Steaks which contain less than 10% fat. The New Zealand Way Fern Leaf Brand is awarded only to those companies whose products meet the highest standards of excellence and is your assurance of outstanding quality.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • 280g Waitrose Baby New Potatoes, diced
    • 1 small red onion, roughly chopped
    • 1tbsp Waitrose Wholegrain Mustard
    • A small knob of butter
    • 4tbsp freshly chopped parsley
    • Salt and freshly ground black pepper
    • 4 Waitrose New Zealand Lamb Leg Steaks
    • 4tbsp chicken stock
    • 1tsp redcurrant jelly


    1. Cook the potatoes in boiling salted water for 5 minutes. Add the onion and cook for a further 5 minutes or until the potatoes are tender.
    2. Drain and return to the saucepan. Off the heat, stir in the mustard, butter and parsley.
    3. Season the lamb steaks. Heat a small frying pan until hot and brown them on both sides. Transfer the steaks to an ovenproof dish.
    4. De-glaze the pan with the chicken stock to remove the sticky bits and stir in the redcurrent jelly. Allow it to reduce a little then pour it over the lamb.
    5. Top with the potatoes and cook in a preheated oven 190ºC, gas mark 5 for 25-30 minutes or until the lamb is cooked through and the potatoes are golden.
    6. Serve accompanied with freshly cooked green vegetables or a green salad.

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