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Lamb Steaks with Curry Dressing

This is a pretty simple dish but is packed with flavour - perfect for a quick midweek meal!

4 people
45 min

Ingredients

    • 4 lamb leg steaks, well trimmed
    • 800g baby potatoes
    • 200g tender stem broccoli
    • 2 red onions, peeled, cut into quarters and then into thin wedges
    • 1 tablesp. rapeseed or olive oil
    • Salt and freshly ground black pepper

     

    Marinade

    • 2 tablesp. medium curry powder
    • Juice of ½ lemon
    • 1 tablesp. rapeseed or olive oil

     

    Dressing

    • 200mls low fat mayonnaise
    • 1 teasp. medium curry powder
    • Juice of ½ lemon
    • Handful of mint leaves, chopped

Main

    • 4 lamb leg steaks, well trimmed
    • 800g baby potatoes
    • 200g tender stem broccoli
    • 2 red onions, peeled, cut into quarters and then into thin wedges
    • 1 tablesp. rapeseed or olive oil
    • Salt and freshly ground black pepper

     

    Marinade

    • 2 tablesp. medium curry powder
    • Juice of ½ lemon
    • 1 tablesp. rapeseed or olive oil

     

    Dressing

    • 200mls low fat mayonnaise
    • 1 teasp. medium curry powder
    • Juice of ½ lemon
    • Handful of mint leaves, chopped

Method

To make the marinade:  Combine the curry powder, lemon juice and olive oil in a small bowl and mix well.  Brush the marinade over the lamb steaks and set aside for 5-10 minutes to allow the flavours to develop.

To cook the vegetables:  Heat the oven to Gas Mark 6, 200°C (400°F).  Cut the potatoes in half lengthways and place in a roasting tin.  Drizzle with a little oil and season with salt and black pepper.  Roast in the preheated oven for 20 minutes. 

Then toss the broccoli and red onions in a little oil and seasoning.  Add them to the roasting tin with the potatoes and roast for another 8-10 minutes.  Transfer to a serving dish.

To cook the lamb: Meanwhile heat a griddle pan or barbecue to high.  Season the steaks and add them to the pan or barbecue.  Allow to cook for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 2 minutes.

To make the dressing:  Combine the ingredients, taste and season.

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Method

To make the marinade:  Combine the curry powder, lemon juice and olive oil in a small bowl and mix well.  Brush the marinade over the lamb steaks and set aside for 5-10 minutes to allow the flavours to develop.

To cook the vegetables:  Heat the oven to Gas Mark 6, 200°C (400°F).  Cut the potatoes in half lengthways and place in a roasting tin.  Drizzle with a little oil and season with salt and black pepper.  Roast in the preheated oven for 20 minutes. 

Then toss the broccoli and red onions in a little oil and seasoning.  Add them to the roasting tin with the potatoes and roast for another 8-10 minutes.  Transfer to a serving dish.

To cook the lamb: Meanwhile heat a griddle pan or barbecue to high.  Season the steaks and add them to the pan or barbecue.  Allow to cook for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 2 minutes.

To make the dressing:  Combine the ingredients, taste and season.

Serving Suggestions

Drizzle a little dressing over the vegetables and serve with the steaks.  Serve the remaining dressing on the side. 

Lamb Steaks with Curry Dressing