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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
Serves: 2
Ingredients
- 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
Method
- 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.
- Drain and return to the saucepan. Off the heat, stir in the mustard, butter and parsley.
- Season the lamb steaks. Heat a small frying pan until hot and brown them on both sides. Transfer the steaks to an ovenproof dish.
- 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.
- 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.
- Serve accompanied with freshly cooked green vegetables or a green salad.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1907.904kJ 456.0kcal |
|---|---|
| Fat | 19.9g |
This recipe was first published in January 1999.
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