Lamb steaks with minted beans and crispy potatoes
This is one of the easiest dishes to cook when you are alone and want to have some scrumptious meal. Try your hands on this one and be ready to devour a mouthful of it.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Balsamic vinegar- 1 tsp
- Olive oil- 1 tsp
- Rosemary sprig with chopped leaves- 1
- Sliced in half lengthways new potatoes- 3
- Slightly bashed garlic clove- 1
- Beef or lamb stock- 75 ml
- Redcurrant jelly – 1 and 1/2 spoon tbsp
- Sliced runner bean packed- 100g
- Butter- a small knob
- Finely diced mint- 2 tbsp
In a bowl, pour one tbsp olive oil, balsamic vinegar, and rosemary and mix them. Put the lamb steak to it and marinade it nicely. Once done, keep it aside.
Take a bowl and boil the potatoes. Take it out of the pan with a slotted spoon as soon as it becomes soft. Let the water keep simmering.
Take a frying pan and heat two tsp of oil. To this add the garlic and potatoes and cook it lightly until it becomes golden in color.
Scatter a small pinch of salt over the potatoes and then move it to one side. Take out the garlic from the pan. Take the lambs and season them and fry each side for at least one to two minutes.
Lift out the potatoes and lamb and keep it in a warm place.
Add the stock to the heated pan. Let it boil and bubble till it gets reduced to half. Pour the redcurrant jelly in it and stir it well till it melts. If it becomes sweeter than needed then pour a bit of balsamic vinegar to it.
At the same time, scald the beans for up to three minutes and drain the water.
In the other pan put mint, butter, and seasoning and stir it well.
The lamb steak is ready to be served with beans and potatoes with a spoon of sauce.
- Serving Size: 1
- Calories: 500 K Cal
- Sugar: 10g
- Sodium: 0.8g
- Fat: 27g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g