Lunch

Herb-Roasted Spring Lamb Shoulder Steaks with Smashed Peas & Charred Spring Onions

Name: Herb-Roasted Spring Lamb Shoulder Steaks with Smashed Peas & Charred Spring Onions
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 lamb shoulder steaks, 8 oz each, ¾ inch thick; 3 tablespoons Dijon mustard; 2 tablespoons mixed fresh herbs (rosemary, thyme, oregano), finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; fine sea salt and cracked black pepper; 1½ pounds fresh spring peas (or frozen petits pois); 2 tablespoons unsalted butter; ¼ cup vegetable or lamb stock; 1 teaspoon truffle oil (optional but recommended); 8 spring onions (scallions), white and pale green parts; 3 tablespoons unsalted butter for spring onions; 2 sprigs fresh thyme; fleur de sel for finishing

Succulent lamb shoulder steaks, butterflied and herb-crusted, seared until the outside is caramelised and the inside blushes rosy. Served atop a silk-textured smashed pea purée infused with Périgord truffle oil, alongside charred spring onions with brown butter and thyme. A show-stopping Easter lunch that honours the season.

425cal per serving 7gprotein 17gcarbs 39gfat 25min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this