HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chopped Lamb Steak
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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

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.