Greek Lamb Steaks
with Parsley Butter & Feta Smashed Potato
Experience the flavours of the Mediterranean without leaving the house with these juicy lamb steaks that use warm parsley butter to add a delicious herby hit. Our trick of adding feta cheese to lightly smashed potatoes will change the way you prefer your potatoes forever!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 unit
potato
3 clove
garlic
1 bunch
parsley
½ unit
lemon
1 unit
courgette
1 cube
Chicken-Style Stock Powder
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 packet
flaked almonds
(Contains Almond; )
1 packet
Lamb Leg Steaks
1 bag
baby spinach leaves
Not included in your delivery
olive oil
80 g
butter
(Contains Milk; )
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Finely chop the garlic (or use a garlic press). Pick and roughly chop the parsley leaves. Thinly slice the courgette into half-moons. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a generous pinch, then juice.
Add the potato to the boiling water. Cook until easily pierced with a knife, 12-15 minutes, then drain. Return the saucepan to a medium-high heat, add 1/2 the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the lemon juice (2 tsp for 2 people / 4 tsp for 4 people), lemon zest, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and the water and bring to the boil. Remove from the heat. Add the potato to the sauce in the pan and gently crush with a potato masher or fork. Crumble in the feta. Cover to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the courgette and cook, tossing regularly, until tender, 3-4 minutes. Add the baby spinach leaves and cook until just wilted, 1-2 minutes. Season with a pinch of salt and pepper and a squeeze of lemon juice. Transfer to a bowl and cover to keep warm.
Return the large frying pan to a high heat. Drizzle the lamb leg steaks with olive oil and season with salt and pepper on both sides. When the pan is very hot, add the lamb and cook for 2 minutes each side for medium-rare (depending on thickness), or 3 minutes for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
While the lamb is resting, return the frying pan to a medium heat with a drizzle of olive oil and the remaining butter. Add the parsley and remaining garlic and cook, stirring, until fragrant, 1-2 minutes. Remove from the heat and stir through any resting juices from the lamb. Season to taste with salt and pepper.
Divide the lamb steaks, feta smashed potato and greens between plates. Spoon the parsley butter over the lamb. Sprinkle the flaked almonds over the grees.