LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS RECIP…
A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
Provided by Good Food team
Categories Main course
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
Nutrition Facts : Calories 500 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.8 milligram of sodium
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE | SAINSBURY'S ...
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.
Provided by Sainsbury's
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 10
Steps:
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
Nutrition Facts : Calories 585 calories, FatContent 22.6 grams, SaturatedFatContent 5.9 grams, SugarContent 8.3 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 36.2 grams, FiberContent 4.1 grams, ProteinContent 40.4 grams
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