Seared lamb steak

Name: Seared lamb steak
Cook time: 30 min
Yield: 4

with Dijon cheese sauce and mint coulis

Ready in around 30 mins

RECIPE FACT:

Classic mint sauce, also called mint coulis is a condiment commonly associated with British cuisine, particularly as an accompaniment to lamb dishes.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel then trim both ends off the carrot and the parsnip. Cut both in half lengthways then cut into 1 cm halfmoons on the diagonal. Add to the tray with the steamed potatoes, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 mins. Peel the red onion and cut into 1cm wedges. Add to the tray and bake for a further 8-10 mins.
2. TO COOK THE LAMB:
Remove the marinated lamb steaks from their packaging and season with salt and pepper. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done. Add the peas to the pan for the last 30 secs of cooking and heat together. Remove from the pan, cover and rest the lamb for a few mins before slicing.
3. TO WARM THE SAUCE:
While the lamb is resting, place the pan back over a medium-high heat with a drizzle of oil. Add the Dijon cheese sauce and heat until hot.
TO SERVE:
Divide the roasted vegetables between plates, top with sliced lamb and peas then pour over the Dijon cheese sauce. Serve with mint coulis to dip the lamb in.