Best Lamb Steaks With Crispy Potatoes Minted Beans Recipes

LAMB CHOPS WITH LEMON POTATOES AND MINTY PEAS

Lamb Chops with Lemon Potatoes and Minty Peas image

Lamb and mint are a classic flavor combo, but the beauty of this recipe is that all the elements come together at the same time, creating the perfect, and quick, weeknight dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 russet potatoes, peeled, each cut lengthwise into 8 wedges
3 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Juice of 1 lemon, plus wedges for serving
3/4 cup low-sodium chicken broth
12 lamb rib chops (about 2 pounds)
1 1/2 teaspoons dried oregano
3 tablespoons unsalted butter
1 10-ounce bag frozen peas
2 tablespoons finely chopped fresh mint

Steps:

Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.
Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.
Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.
Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.

Nutrition Facts : Calories 620, Fat 41 grams, SaturatedFat 17 grams, Cholesterol 124 milligrams, Sodium 586 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Sugar 5 grams, Protein 32 grams

BBQ LAMB STEAKS WITH GARLICKY WHITE BEANS

BBQ lamb steaks with garlicky white beans image

Ready in 20 minutes, these lamb steaks are a quick and easy evening meal, ideal for camping holidays and barbecues

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 9

Ingredients

2 lamb leg steaks
a little lemon juice
1 tbsp olive oil , plus a little extra
1 tbsp chopped fresh rosemary or ½ tsp dried
1 onion , chopped
2 garlic cloves , chopped
200g cherry tomatoes , halved
400g can haricot beans , drained
handful coriander leaves (optional)

Steps:

Heat the barbecue, if using, and let the flames die down a little. Sprinkle the lamb with lemon juice, a little oil, rosemary and seasoning. Set aside.
Heat the oil in a pan, add the onion and fry for 5 mins until softened. Add the garlic and tomatoes and fry until the tomatoes are just softened but not pulpy. Stir in the beans and heat through.
Meanwhile, cook the lamb on the barbecue for 3-4 mins each side, or use a hot griddle pan. Roughly chop the coriander, if using, and scatter over the beans to serve.

Nutrition Facts : Calories 463 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium