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Paprika lamb steak

with roasted tomato sauce and feta yoghurt

Ready in around 25 mins

RECIPE FACT:
There are two main paprika making regions in Spain: La Vera in Extremadura, and Murcia. Both regions ensure the precise following of the centuries-old process of growing, smoking and grinding the peppers.
Nutritional Info:
  • Energy: 1,949kJ (466kcal)
  • Protein: 39g
  • Carbohydate: 27g
  • Sugars: 9g
  • Fat, total:25g
  • Saturated:6g
  • Sodium:628mg
  • Contains:Almonds, Milk, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE POTATOES AND VEGETABLES:

    Line an oven tray with baking paper. Peel the red onion and cut into ½ cm wedges. Place the steamed potatoes onto the tray with the red onion, drizzle with oil and season with salt and pepper then cook in the oven for 15 mins. Add the red capsicum strips to the tray and cook for a further 10 mins.

  • 2. TO COOK THE LAMB STEAKS:

    Remove the spiced lamb leg steaks from their packaging and season with salt and pepper. Place a large non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, cook the steaks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing against the grain.

  • 3. TO HEAT THE ROASTED TOMATO SAUCE:

    Place the frying pan back over a medium-high heat. Once hot, add the roasted tomato sauce and warm for 30-60 secs.

  • TO SERVE:

    Spread the roasted tomato sauce over the plates. Top with the potatoes, capsicum and red onion and a handful of rocket. Top with the sliced lamb steak, drizzle over the feta yoghurt and sprinkle with toasted almonds.

Ingredients In your box:
  • 1 pot of capsicum strips
  • 1 pot of feta yoghurt
  • 1 pack of spiced lamb leg steaks
  • 1 pack of rocket
  • 1 red onion
  • 1 pot of roasted tomato sauce
  • 1 pack of steamed potatoes
  • 1 sachet of toasted almonds

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