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–+ servings

Herb crusted lamb with roast potatoes & steamed beans

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Steamer pot
  • 2 plates
  • 2 Bowls
  • 1 Large frypan

Ingredients

Potatoes

  • 800 g potatoes
  • 1 tbsp olive oil

Lamb

  • ¼ cup flour or gluten-free flour
  • ½ cup panko breadcrumbs or gluten-free breadcrumbs
  • 2 tbsp Italian herbs
  • 2 eggs
  • 500 g lamb steaks
  • 1 tbsp olive oil

Dressing

  • 2 cloves garlic
  • 1 lemon
  • 1 bunch parsley
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp rosemary fresh or dried
  • ¼ tsp red chilli flakes optional

Beans

  • 1 cup 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