Recipes
Rosemary & Garlic Lamb Steaks with Baby Potatoes
Elevate your meal time with these succulent rosemary and garlic lamb steaks served with tender baby potatoes.
Elevate your meal time with these succulent rosemary and garlic lamb steaks served with tender baby potatoes.
Cook: 15 Mins
Serves: 2
Price: £3.75 per serving
Nutritional Information
Each 354g serving contains
Energy
6868kj
464kcal
6868kj
464kcal
23%
Fat
25.5g
25.5g
High
36%
36%
Saturates
8.5g
8.5g
High
43%
43%
Sugars
5g
5g
Low
6%
6%
Salt
0.46g
0.46g
Low
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1940kj/464kcal
Typical energy values per 100g:
1940kj/464kcal
Ingredients
200g Asda Aromatic Garlic & Rosemary Lamb Rump Steaks
2 tbsp Olive Oil
1 x pack Asda Buttery & herby baby potatoes
160g Sugar snap peas
60g Watercress
Salt and Pepper, to season
Method
1
Bring 1 pack lamb rump steaks to room temperature. Heat 1 tbsp oil in a frying pan over a high heat, then add the lamb and fry for 2–3 mins each side or to your liking. Transfer to a plate, cover and rest for at least 5 mins.
2
Meanwhile, heat 1 bag of baby potatoes in the microwave on full power for 6–7 mins, leave to stand for 1 min.
3
Use scissors to snip a few small holes in 1 pack sugar snap peas then microwave on full power for 2–3 mins, leaving to stand for 1 min before carefully snipping open.
4
In a large bowl, toss 60g watercress with the cooked potatoes and sugar snaps, adding 1 tbsp olive oil, a pinch of salt and some black pepper. Serve alongside the rested lamb steaks.