Lamb Loin
with Mashed Potatoes, Green Veg, and Gravy
Like your Sunday roast, but quicker... juicy lamb loin steaks, buttery mash, and a rich gravy you’ll want to mop up every drop of.
Cals 650 · Prot 56 · Carbs 62 · Fat 21
Family Friendly
Gourmet
35 min
Like your Sunday roast, but quicker... juicy lamb loin steaks, buttery mash, and a rich gravy you’ll want to mop up every drop of.
Cals 650 · Prot 56 · Carbs 62 · Fat 21
Family Friendly
Gourmet
Ingredients
Lamb and Gravy
Grass fed Lamb Loin
400 Grams
Garlic cloves
2 Piece
Shallots
1 Piece
Garlic butter
4*
25 Grams
Plain flour
10*11*
10 Grams
Dijon mustard
13*
6 Grams
Chicken jus
15*
150 ML
Beef stock cube
9*11*15*
1 Piece
Water
75 ML
White sugar
5 Grams
Fresh thyme
10 Grams
Mash
Potatoes
600 Grams
Whole milk
4*
100 ML
Mixed veg
Tenderstem broccoli
150 Grams
Green peas
100 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *13 Mustard, *15 Celery, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2722 / 650 |
| Fats (g) | 20.5 |
| of which saturated (g) | 7.3 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 13.3 |
| Fibers (g) | 12.6 |
| Proteins (g) | 56.4 |
| Salt (g) | 4.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make mash
- Peel and chop the potatoes into bite-sized pieces.
- Add the potatoes to a pot of salted water and bring to the boil.
- Cook for 15-20 min until soft.
- Drain the potatoes and return to the pot.
- Mash until smooth, gradually adding the milk until it reaches the desired consistency.
- Season with salt and pepper.
- Keep warm.
Tip! Take out lamb loin and bring to room temp.
2 Prep
- Meanwhile, peel and finely chop the garlic.
- Peel and finely chop the shallots
3 Fry lamb loin
- Pat dry the lamb loins.
- Season with salt and pepper on both sides.
- Heat a pan with a drizzle of oil over a high heat.
- Once very hot, add the lamb loin.
- Fry for 3-5 min on each side until browned, and cooked to your liking.
- Set aside on a plate to rest.
- Reserve the pan to make the gravy.
4 Make gravy
- Return the reserved pan to a medium heat with the garlic butter.
- Fry the shallots and garlic for 2-3 min until softened.
- Mix in the flour and cook for 1-2 min.
- Whisk in the dijon mustard, chicken jus, 0.5 stock cube, measured water, a pinch of sugar, black pepper, and a sprig of fresh thyme, to taste.
- Cook for 3-4 min until the gravy is reduced to your liking.
5 Boil veg
- Meanwhile, bring a kettle of water to a boil.
- In a large bowl, add the tenderstem broccoli and peas with a good pinch of salt.
- Pour enough boiling water over to keep them submerged for up to 5 min.
- Drain once ready to serve.
6 Serve
- Slice the Lamb Loin into pieces, and serve with the Mashed potatoes and Green Veg, and pour over the Gravy.
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