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Smoky pork steaks with parmesan crusted potatoes, beans & peas recipe

Smoky lamb steaks with parmesan crusted potatoes, beans & peas

Prep Time: 5 minutes
Cook Time: 20 minutes
Resting time: 4 minutes
Total Time: 29 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Steamer pot
  • 1 Large bowl
  • 1 Large frypan

Ingredients

Potatoes

  • 600 g potatoes
  • 50 g parmesan cheese
  • 15 ml olive oil

Prep & cook lamb

  • 2 cloves garlic
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 15 ml olive oil
  • 500 g lamb tenderloin steak
  • 15 ml olive oil

Veggies

  • 60 g frozen green beans
  • 140 g frozen peas
  • 15 ml olive oil

Instructions

Before you start

  • Preheat the oven to 200°C fan bake. Line an oven tray with baking paper.

Prep & roast potatoes

  • Halve 600 g potatoes and quarter any larger ones so they're the same size. Finely grate 50 g parmesan cheese. Sprinkle the parmesan evenly over the lined tray. Arrange the potatoes, cut side down, on the parmesan. Drizzle with 15 ml olive oil and season generously with salt and pepper. Roast for 20-25 minutes, until golden and tender.

Prep lamb

  • While the potatoes are roasting, bring a steamer pot of water to the boil for the beans and peas. Peel and mince 2 cloves garlic. Combine half of the garlic, 1 tsp coriander, 1 tsp cumin, 1 tsp paprika and 15 ml olive oil in a large bowl and season with salt and pepper. Add 500 g lamb tenderloin steak and turn to coat.

Cook lamb

  • Heat 15 ml olive oil in a large frypan over medium heat. Cook the lamb, turning regularly, for 3-5 minutes on each side, or until cooked to your liking. Remove from the pan and rest for 4 minutes.

Cook veggies

  • While the lamb is resting, trim 60 g frozen green beans and halve them at an angle. Add the beans and peas to the steamer pot of boiling water and cook for 2-3 minutes, until just tender. Drain the pot, then transfer the beans and 140 g frozen peas to the pot. Add the remaining garlic and 15 ml olive oil to the beans and peas, season with salt and pepper and cook, tossing, over low heat for 1 minute, or until fragrant. Remove from the heat.

To serve

  • Slice the lamb. Divide the lamb pork steaks, potatoes, beans and peas between plates. Drizzle the lamb with any resting juices.

Nutrition

Calories: 647kcal | Carbohydrates: 24g | Protein: 29g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 282mg | Potassium: 864mg | Fiber: 5g | Sugar: 3g | Calcium: 196mg | Iron: 3mg