Equipment
- 1 Oven tray
- Baking paper
- 1 Steamer pot
- 2 plates
- 2 Bowls
- 1 Large frypan
Ingredients
Potatoes
- 800 g potatoes
- 1 tbsp / 15 ml olive oil
Lamb
- ¼ cup / 52 g flour or gluten-free flour
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 2 tbsp Italian herbs
- 2 eggs
- 500 g lamb steaks
- 1 tbsp / 15 ml olive oil
Dressing
- 2 cloves garlic
- 1 lemon
- 1 bunch parsley
- 1 tbsp / 15 ml olive oil
- 1 tsp Dijon mustard
- 1 tbsp rosemary fresh or dried
- ¼ tsp red chilli flakes optional
Beans
- 1 cup / 60 g frozen green beans
Instructions
Before you start
- Preheat the oven to 220 °C. Line an oven tray with baking paper. Bring a steamer pot of hot tap water to a boil.
Cook potatoes
- Wash and dice 800 g potatoes into 2cm cubes. Toss the potatoes with 1 tbsp olive oil, season with salt and pepper and spread evenly on the prepared oven tray. Cook for 20-25 minutes, or until golden and tender.
Prep lamb
- Place ¼ cup flour on a plate and ½ cup panko breadcrumbs and 2 tbsp Italian herbs on another plate. Whisk 2 eggs in a bowl. Coat 500 g lamb steaks in the flour, then in egg, and then in the breadcrumb mix.
Make dressing
- Peel and mince 2 cloves garlicZest then juice 1 lemon. Roughly chop 1 bunch parsley. In a small bowl, whisk together the garlic, 1 tbsp olive oil, lemon zest and a squeeze of lemon juice, parsley, 1 tsp Dijon mustard, 1 tbsp rosemary, 1/4 tsp red chilli flakes (if using) and a grind of pepper. Set aside.
Cook beans
- When there are 10 minutes of cooking time left on the potatoes, add 1 cup frozen green beans to the steamer pot and cook for 3-4 minutes, or until tender. Season with salt and pepper.
Cook lamb
- Heat 1 tbsp olive oil in a large frypan on high heat. Add the lamb steaks and cook for 3-4 minutes on each side, until golden, juicy and pink in the centre.
To finish
- Drizzle the dressing over the potatoes and toss to coat, reserving some of the dressing. Season to taste with salt and pepper.
To serve
- Divide the herb crusted lamb with roasted potatoes and beans between plates. Drizzle with the remaining dressing.
Nutrition
Calories: 528kcal | Carbohydrates: 50g | Protein: 36g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 209mg | Potassium: 1361mg | Fiber: 8g | Sugar: 4g | Calcium: 151mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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