Zesty lime and anchovy lamb steaks
- Published: 8 Jul 19
- Updated: 4 Mar 25
We’ve used anchovies and lime zest to really amp up the flavour in this easy lamb steak one-pot with new potatoes.
Give our crispy potato, lamb and rosemary hash a go too for another quick and easy one-pot recipe.
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Serves 4
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Hands-on time 30 min
Ingredients
- 750g baby new potatoes
- 2 tsp olive oil
- 4 lamb leg steaks, rubbed with oil and salt
- 250g mixed green vegetables (we used a pack of asparagus, fine beans and tenderstem broccoli)
- 4-8 anchovies, roughly chopped, to taste
- Pared zest and juice 2 large limes
Method
- Put the potatoes in a pan of cold salted water and bring to the boil. Loosely cover with the lid and boil for 10-15 minutes until tender.
- Heat the oil in a wide frying pan or shallow casserole over a high heat. Fry the lamb steaks for 2 minutes on each side or until nicely browned. Reduce the heat slightly and cook for 1 minute more on each side for pink, or until cooked to your liking. Remove from the pan and set aside.
- Turn the heat down to medium, add the green vegetables and cook for 1 minute, then add the anchovies and most of the lime juice, 1 tbsp water and a good pinch of coarsely ground black pepper. Mix well, scraping the bottom of the pan to catch any browned bits left by the lamb, and fry for 1 minute more.
- Add the potatoes to the pan with the vegetables along with the rest of the lime zest and juice. Set the lamb on top to serve.
- Recipe from June 2019 Issue
Nutrition
- Calories
- 511kcals
- Fat
- 19.8g (6.4g saturated)
- Protein
- 49.9g
- Carbohydrates
- 30.5g (3.6g sugars)
- Fibre
- 5.4g
- Salt
- 0.7g
delicious. tips
Serve some crème fraîche or greek yogurt on the side, or toss a few chopped soft herbs into the pan, if you like.
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