Cooking lamb can take time to get the tender meat just right, particularly when roasting it in the oven. But according to the chefs at Hello Fresh, it doesn’t have to take all day to make the perfect meal. In fact, it’s easy to whip up a full dinner complete with lamb steaks, creamy dauphinoise, greens, and a sharp red wine jus in just over one hour. And it requires just eight basic ingredients.
Lamb steaks are a great alternative to cooking a whole leg or shoulder for both ease and to save time.
While they may not take half as much time as a roasted cut, the taste of the steaks is just as good, according to Hello Fresh chefs.
And when served alongside indulgent dauphinoise potatoes, garlic-coated green beans, and drizzled with the red wine jus, home cooks can get a “real taste of luxury” without having to leave the house.
What’s more, the entire recipe takes just 70 minutes from start to finish.
For two servings:
- Two lamb steaks
- 150g green beans
- 150g creme fraiche
- 20g grated hard Italian-style cheese
- 450g white potatoes
- Two garlic cloves
- 10g chicken stock paste
- 15g red wine jus paste or stock pot
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For the most tender lamb, start by removing the steaks from the fridge to allow them to come up to room temperature. Then, bring a large saucepan of water to a boil with half a teaspoon of salt stirred into it.
While this bubbles, peel and slice the potatoes into 1cm thick rounds and add to the simmering water.
After roughly eight to 12 minutes, the slices should be just tender at which point you can drain the potatoes along with most – but not all of the water (reserve around 75ml).
Make a start on the beans by trimming the ends before peeling and chopping – or pressing the garlic. After this heat some oil in a large frying pan over medium heat.
Once hot, add half the garlic and cook for 30 seconds, after which the creme fraiche, stock paste, reserved potato water and cheese should also be added.
Stir well while bringing it to a boil before removing the liquid from the heat and season to taste. Layer the dauphinoise in a suitable ovenproof dish and pour over the sauce.
Place the dish on a baking tray and leave it on the top shelf of the oven to bake until golden – approximately 15-20 minutes. After the first five to 10 minutes of cooking are up, wipe the frying pan clean and add some more oil to cook the lamb.
When the pan is sizzling hot, place the lamb steaks next to each other and season. Fry on high heat until the meat is browned (roughly eight to 10 minutes for medium rare, or 10-13 for well done).
Turn the meat at two-minute intervals until cooked and leave to rest on a plate with a foil covering on top. According to the Hello Fresh chefs, lamb is safe to eat when the steaks are browned on the outside.
In a separate pan, fry the beans in some oil until charred (two to three minutes) and stir in the remaining garlic before reducing the heat.
Add a splash of water, cover with a lid or foil and leave the greens to cook “until tender” (around five minutes). While the green beans cook, heat the empty steak pan on medium heat and add 150ml water.
Bring to a boil on high heat before stirring in the red wine jus paste, then reduce to a medium flame. Allow the sauce to bubble and thicken, stirring regularly, for five to six mins before taking it off the heat.
The Hello Fresh experts said: “When everything’s ready, slice the lamb steaks widthways and share between your plates. Serve with the dauphinoise and garlicky green beans. Spoon over the red wine jus to finish.”
Red wine jus paste can be purchased at Sainsbury’s for £1.25 (Oxo Red Wine Stock Pots four-pack), or in Tesco for £1.35 (Tesco Red Wine Stock Pots Four Pack 112g).
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