Griddled Lamb Steaks with Broad Bean Puree

The flavours of summer are encapsulated in Clodagh McKenna's delightful dish, with the addition of lemon juice to the vegetables, to compliment the succulent steaks
By Clodagh McKenna
Griddled Lamb Steaks with Broad Bean Puree
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the crisp lemon potatoes

  • 400 g new potatoes, parboiled for 10 minutes
  • 20 g butter
  • 1 tbsp olive oil
  • 1 lemon, juice only

For the lamb

  • olive oil, for frying
  • 2 lamb steaks

For the broad bean puree

  • 900 g fresh broad beans
  • 1 lemon, juice only
  • 1 tbsp thyme, leaves only


1. For the crisp lemon potatoes: slice the cooled potatoes into thick slices. Heat the butter, olive oil and lemon juice in a large frying pan over a medium heat, add the potato, season with salt and pepper and fry until the potatoes are crisp and golden, stirring occasionally

2. For the lamb: put a griddle pan over a medium heat and brush with a little olive oil. Place the lamb steaks on the hot pan, season with salt and pepper and cook for 5 minutes on each side. Allow to rest.

3. For the broad bean puree: bring a large pan of water to the boil, tip in the broad beans and cook for 2 minutes. Drain and put in a food processor with the lemon juice, thyme and salt and pepper. Whizz until you reach a smooth consistency. Return to the pan and re-heat gently over a low heat.

4. To serve, place a spoonful of broad bean puree in the centre of a plate, sit the steak on top and arrange the potatoes around it.

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