Spiced Chopped Lamb Steak

Spiced Chopped Lamb Steak

with Tomato Relish and Roasted Potatoes

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A thing of such delicious, dribble-down-your-chin simplicity, the noble chopped lamb steak can be re-invented time and time again to create the most divine dinnertime results. For this little incarnation, we’ve taken ground lamb and thrown in a twist with a oh so tasty tomato chutney!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

227 g

Broccoli, florets

10 g


340 g

Yellow Potato

2 tsp

Cumin-Turmeric Spice Blend

160 g

Roma Tomato

10 g


2 tbsp

Balsamic Vinegar


56 g

Red Onion, chopped

Not included in your delivery

2 tsp


3.5 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories768 kcal
Fat55 g
Saturated Fat17 g
Carbohydrate46 g
Sugar7 g
Dietary Fiber7 g
Protein29 g
Cholesterol91 mg
Sodium267 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Baking Sheet
Medium Pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast potatoes and broccoli ). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Mince or grate garlic. Strip 1 tbsp thyme leaves from the stems (dbl for 4 ppl).Cut the potatoes into 1/2 inch cubes. On a baking sheet, toss the potatoes with 1 tbsp oil (dbl for 4 ppl), 1/4 tsp spice blend (dbl for 4 ppl) and half the thyme. Bake in the middle of the oven until golden brown and crisp, 20-22 min.


Meanwhile, cut the tomatoes into 1/4-inch pieces. Cut the broccoli into bite-size pieces. On another baking sheet, toss broccoli with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the top of the oven, until golden-brown, 12-14 min.


Meanwhile, in a medium bowl, combine the lamb, garlic, remaining thyme, remaining spice blend and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Form the lamb mixture into two 5-inch wide, 1/2-inch thick oval steaks (4 steaks for 4 ppl). Set aside.


Meanwhile, heat a medium pot over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then the onions. Cook, stirring occasionally, until softened, 2-3 min. Add the tomatoes, 1 tbsp vinegar (dbl for 4 ppl) and 2 tsp sugar (dbl for 4ppl). Cook until the tomatoes break down and the sauce is thick, 6-8 min. Season with salt and pepper. (TIP: Gently use a fork to help break down the tomatoes.)


Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil, then the lamb steaks. Pan-fry until the steaks are golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)


Divide the lamb steaks, potatoes and broccoli between plates. Dollop the relish over the lamb steaks.