Lamb steaks with crispy potatoes

SERVES 4

A Sunday-worthy ‘roast’ that’s easy enough for midweek dinners.

PREP TIME: 10 MINS COOK TIME: 30 MINS CALS: 458 FAT: 25G SAT FAT: 7G CARBS: 34G

YOU WILL NEED

1kg new potatoes, halved 300g Tenderstem broccoli 2tbsp olive oil 4 x 125g lean lamb steaks For the dressing:

50ml olive oil Bunch leafy herbs – we used basil, mint and parsley Zest and juice 1 lemon ½tsp Dijon mustard

HOW TO DO IT

1

Add the potatoes to a large pan of boiling water and cook for 10-15 mins until tender. Add the broccoli 3 mins before the end, then drain.

2

Whizz the dressing ingredients in a food processor until you have a chunky sauce. Add a splash of water if it needs loosening.

3

Put 1tbsp oil in a large frying pan over a high heat. Season, then fry the lamb steaks for 3 mins on each side, depending on how you like them. Cover with foil and set aside to rest.

4

Add the potatoes to the frying pan, toss through the remaining oil and season. Sauté for 10-15 mins until crispy, moving around frequently.

5

Reduce the heat to medium, add the broccoli and fry for a further 2-3 mins.

6

Slice the lamb and serve with the potatoes and broccoli. Drizzle the dressing on top.

TIP IF YOU LIKE YOUR MEAT WELL DONE, COOK THE STEAKS FOR AN EXTRA 2 MINS EACH SIDE.