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Griddled lamb steaks with broad bean puree
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 2
The flavours of summer are encapsulated in Clodagh McKenna's delightful dish, with the addition of lemon juice to the vegetables, to compliment the succulent steaks
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Ingredients
For the crisp lemon potatoes
For the lamb
- Olive oil, for frying
- 2 lamb steaks
For the broad bean puree
- 900g fresh Broad beans
- 1 Lemon, juice only
- 1 tbsp Thyme, leaves only
Method
1. For the crisp lemon potatoes: slice the cooled potatoes into thick slices. Heat the butter, olive oil and lemon juice in a large frying pan over a medium heat, add the potato, season with salt and pepper and fry until the potatoes are crisp and golden, stirring occasionally2. For the lamb: put a griddle pan over a medium heat and brush with a little olive oil. Place the lamb steaks on the hot pan, season with salt and pepper and cook for 5 minutes on each side. Allow to rest.
3. For the broad bean puree: bring a large pan of water to the boil, tip in the broad beans and cook for 2 minutes. Drain and put in a food processor with the lemon juice, thyme and salt and pepper. Whizz until you reach a smooth consistency. Return to the pan and re-heat gently over a low heat.
4. To serve, place a spoonful of broad bean puree in the centre of a plate, sit the steak on top and arrange the potatoes around it.
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Latest Comment
I tried this tonight as I had all of the ingredients to hand, strangely! I picked up 2 for 1 Broad Beans at Tesco's and the lamb was on special there too.
There is far too much lemon in the potatoes, so I would put in 1 or 2 tablespoons instead of a whole lemon. Therefore, I wouldn't put any lemon into the broad beans either. Very ovwepowering to the point where I nearly couldn't eat my meal.
The potatoes could have done with 5 more minutes par boiling, as they were too underdone.
I added some oil to the broad beans after whizzing them up to create the puree as they were too hard a consistency. I also added some chopped mint to add interest.
We had some left over redcurrants in the freezer, so I slowly cooked them down with 2 teaspoons of sugar. This was then drizzled over the lamb steaks.
The lamb should be 4 minutes and not 5 minutes as it was too overdone.
I would try this again, but not as the recipe stated.
Also, there would be to many broad beans for 2 people. I only used less than 200 grams for me and my partner. We were stuffed after too.