Try this Braised Lamb Steaks with Herb And Mustard Potatoes recipe, or contribute your own.
Suggest a better descriptionCook the potatoes in boiling salted water for 5 minutes. Add the onion and cook for a further 5 minutes or until the potatoes are tender. Drain and return to the saucepan. Off the heat, stir in the mustard, butter and parsley. Season the lamb steaks. Heat a small frying pan until hot and brown them on both sides. Transfer the steaks to an ovenproof dish. De-glaze the pan with the chicken stock to remove the sticky bits and stir in the redcurrent jelly. Allow it to reduce a little then pour it over the lamb. Top with the potatoes and cook in a preheated oven 190?C, 375F, gas mark 5 for 25-30 minutes or until the lamb is cooked through and the potatoes are golden. Serve accompanied with freshly cooked green vegetables or a green salad. NOTES : This recipe is made using our New Zealand Lamb Leg Steaks which contain less than 10% fat. The New Zealand Way Fern Leaf Brand is awarded only to those companies whose products meet the highest standards of excellence and is your assurance of outstanding quality.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 2 | ||
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Calories: 463 | ||
Calories from Fat: 424 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.1g | 63 % | |
Saturated Fat 29.3g | 146 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 123.3mg | 38 % | |
Sodium 192mg | 7 % | |
Potassium 300.1mg | 8 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.5g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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