Lamb Steak & Vegetables Dinner - Easy Sunday Dinner

Presenter / Channel

• Backyard Chef (Rick)

Ingredients (with quantities / substitutions mentioned)

• Lamb steaks (small “leg steaks” cut across the leg) — 3 pieces
• Olive oil — for pan-frying
• Salt — for seasoning the lamb; also “just a little bit” in the veg/gravy water
• Black pepper — for seasoning the lamb
• Rosemary — added to the lamb in the pan
• Butter — optional (“maybe”) to help with crusting
• Garlic — optional (“if you like”)
• Carrots — diced (quantity not specified)
• Potatoes — diced (quantity not specified)
• Red/savoy(?) cabbage — sliced (quantity not specified)
• Frozen peas — added near the end (quantity not specified)
• Gravy granules — for quick gravy
• Water — used to cook the veg and as the base for gravy

Equipment / Prep

• Small frying pan (for cooking 3 steaks)
• Pan/pot for vegetables (boil/cook together)
• Tin foil (for resting the lamb)
• Lid for the veg pan (to cook/steam down vegetables)

Prep

• Dice carrots and potatoes
• Slice cabbage
• Season the lamb

Method (step-by-step)

1) Start the vegetables (~15 minutes total)

1. Add diced carrots and potatoes to a pan with boiling water.
2. Add just a little salt to the water.
3. Bring to a boil/rolling boil.
4. Cook until potatoes and carrots are nearly done: ~10 minutes.
5. When nearly ready, add sliced cabbage:
   • Let it wilt down in the pan for a couple of minutes.
6. Turn off the heat.
7. Add frozen peas and let them soften in the hot water without extra cooking.

   Some subtitles note you could cook them longer, but it’s not necessary.

2) Quick gravy (during/after veg cooks)

1. Save some of the vegetable water (don’t waste it).
2. Mix gravy granules with the saved hot water.
3. Stir until dissolved.
4. Set gravy aside while you finish the meal.

3) Pan-fry the lamb steaks (quick fry)

1. Season lamb steaks well with salt and black pepper (season both sides).
2. Heat a small frying pan and add olive oil (optionally butter).
3. Wait for the oil to get hot (“shimmer” / ready heat).
4. Brown one side quickly.
5. Add rosemary to the pan. (Optional: add garlic if desired.)
6. Flip and brown the other side.
7. Remove steaks and rest on tin foil while finishing the veg.

4) Combine/finish vegetables and plate

1. Put the lid on the veg pan and let it cook down while the lamb rests.
2. Right before serving:
   • Add peas (if not already added), bring together briefly, then turn off the flame.
3. Plate:
   • Add lamb steak (noted as slightly pink inside).
   • Spoon gravy over the vegetables and/or onto the plate.
   • Serve potatoes, carrots, peas, and cabbage alongside.

Serving suggestion

• Serve with mint sauce (English-style).

Tips / Common notes

• Don’t skimp on seasoning: the presenter notes people often don’t use enough salt/pepper.
• Vegetables take longer than the lamb, so cook them first.
• “One-lid, two-pans” approach to keep cookware minimal.
• Lamb is described as perfect after resting: tender with a little pink.

Variations mentioned (optional)

• Add garlic “if you like.”
• Use butter “maybe” for extra crusting.
• Top with mint sauce for lamb.