Herbed Lamb Steaks with Roast Veg | Abel & Cole
Herbed Lamb Steaks with Roast Veg
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Prep: 10 mins
Cook: 50 mins
A roast in half the time. Say good evening to high welfare lamb steaks marinated in garlic and rosemary with veg and homemade gravy.
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764 kcal
(per portion)
Ingredients you'll need
  • 2 large potatoes
  • 2 garlic cloves
  • A handful of rosemary, leaves only
  • 2 lamb leg steaks
  • 2 carrots
  • 200g purple sprouting broccoli
  • 1 vegetable stock cube
  • 1 tbsp cornflour
From your kitchen
  • 11/2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 300ml boiling water
You'll need
  • Large roasting tin
  • Large pan with a lid
  • Colander
  • Dish
  • Frying or griddle pan
  • Foil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Drizzle 1 tbsp olive oil into a roasting tin and put it in the oven to heat up.

  • 2.

    Peel and crush or grate the garlic. Finely chop the rosemary leaves. Put both in a dish with ½ tbsp oil. Season with salt and pepper. Add the lamb leg steaks. Turn to coat in the garlicky oil and leave to marinate.

  • 3.

    Scrub the potatoes and chop into bite-sized pieces. Add them to the hot roasting tin. Toss a few times to coat in the oil. Roast in the oven for 10 mins.

  • 4.

    While the potatoes roast, scrub and quarter the carrots. After 10 mins, add the carrots to the roasting tin. Toss together and roast for a further 25 mins.

  • 5.

    While the veg roast, trim 1 cm off the ends of the purple sprouting broccoli spears. After 25 mins, add the broccoli to the roasting tin. Toss everything together, Roast for 10-15 mins, so the potatoes are golden and tender, and the broccoli and carrots are a little charred.

  • 6.

    Heat a griddle or frying pan. When it’s smoking hot, add the lamb leg steaks. Fry for 4-5 mins, then turn over and fry for 4-5 more mins (this is for pinkish meat. If you prefer well done, cook for another 2 mins more on each side). Pop the lamb steaks on a warm plate. Loosely cover with foil and leave to rest.

  • 7.

    Turn the heat down under the frying pan. Make sure any oil, garlic and rosemary from the lamb dish are scraped into the frying pan. Stir in 1 tbsp of cornflour. Crumble in the stock cube. Whisk in 300ml boiling water. Gently boil, stirring now and then, for 5-8mins till thickened. Taste the gravy and season.

  • 8.

    Arrange the lamb leg steaks on 2 warm plates. Pour any resting juices into the gravy. Serve the lamb with the veg and the gravy.

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