*This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here: https://www.simplybeefandlamb.co.uk/*
It’s no secret that I’m a bit of a meat-lover. Steak is one of my favourite meals and my mother-in-law’s lamb stew is basically my all-time best comfort food. Lamb is something I love to cook and eat but I do tend to favour the ‘low and slow’ method of cooking, which means that dinners around lamb usually have to be carefully planned and executed.
So when BritMums and Simply Beef and Lamb challenged me to come up with a recipe for beef or lamb which could be cooked in under 30 minutes, I thought this would be a great opportunity to make something quick and easy with lamb. Lamb is such a great meat for the family to enjoy; it’s packed with protein and provides four essential vitamins and minerals which help reduce tiredness and fatigue.
I wanted to pair our lamb with ingredients which were both seasonal and packed a nutrition-punch, so here’s what I made:
Herby Lamb Steaks with Spring Greens and New Potatoes
- Lamb steaks (we allowed two per adult and one per child)
- Garlic – five cloves
- Rosemary – half a cup, finely chopped
- Sea Salt – one tablespoon
- Spring greens – Two heads, shredded
- Olive Oil – one tablespoon
- Shallots – two, finely chopped
- Mustard seeds – one tablespoon
- Apple cider vinegar – two tablespoons
- New potatoes – 500g
- Knob of butter to serve
- Boil a kettle and cover the new potatoes with boiling water on the hob, allowing them to simmer for around 20 minutes.
- Crush the garlic cloves and combine with the chopped rosemary and sea salt on a plate
- Lay each lamb steak on the herby mix on each side to coat
- Place herby lamb steaks under a pre-heated grill on high and cook for around 5 minutes on each side for medium rare (7 minutes on each side for well-done if you don’t like any pink inside your lamb)
- While the lamb and potatoes are cooking, add the olive oil to a pan and gently start to heat the shallots until they’re translucent.
- Add the mustard seeds and stir
- Add the shredded spring greens to the pan and allow to wilt for five minutes, turning frequently so that the shallots mix in and don’t start to catch
- Once the greens have wilted down, add the apple cider vinegar, stirring through quickly before taking off of the heat.
- Drain the potatoes and stir the butter through until melted
I could tell this recipe was going to be a hit as Husband shouted down “dinner smells AMAZING!” while I was cooking, and the girls kept asking for minute-by-minute updates on when it would be ready!
Having a dinner which centred around lamb ready from fridge to plate in under 30 minutes was fantastic and the whole family agreed that it was one of the tastiest meals we’d had in a long time. It was absolutely jam-packed with essential vitamins and minerals, so I felt extra happy about feeding it to my family and the fact that it was all made using products which were in season was an even bigger bonus as it meant that the meal was super fresh.
The meat was grilled and only the tiniest amount of oil and butter were used to create the side dishes, making this a really healthy, well-balanced dinner. The girls love lamb steaks because there are no bones to deal with and they were so tender and juicy after being grilled – I think this may even be my new favourite lamb dish.
If you’d like to see the other beef and lamb dishes that people have created for the #MeatMatters challenge, head over to Twitter or Instagram and search for the hashtag.