This recipe is unbelievably easy – yet looks ridiculously impressive! If you have someone you want to impress then I totally recommend this lamb steak with feta and mint gnocchi. Providing you have some gnocchi ready-made then it will take you less than 30 minutes to make, and most of the ingredients come from the fridge and freezer!
What’s in it?
This recipe takes beautifully seared lamb steak and sets it on a bed of pan-fried gnocchi bound with feta, fresh mint and peas. The flavours go so unbelievably well together it’s a dream. I used beetroot gnocchi in this recipe but you can easily use regular gnocchi. Gremolata is also added to the plate to add a little extra fresh zesty flavour – and also because it just looks so damn good!
How to cook lamb steak?
Cooking a lamb steak is not that different from cooking a beef steak. It’s best pan-seared in a pan or skillet but also works really well on a BBQ or grill. If you want to aim for a medium cooked piece then fry for around 3 minutes on each side, depending on the thickness. Sear the edges for a few seconds each too. For medium-rare, 2 minutes is usually good on each side and for well done, around 4 minutes each side.
What goes with lamb steak?
So many things! Any sauces that contain mint provide a perfect combination, but you can also enjoy it with a red wine jus or gravy. In terms of sides, lamb pairs well with potato (of pretty much any variety) and most vegetables. You can use lamb steak in place of your usual Sunday roast meat, making it a perfect option for cooking a ‘mini’ roast if you are a solo chef. You can also use leftover lamb steak in a salad.
This recipe is great as it combines the flavours of salty feta and mint with the lamb.
Is it healthy?
The good news is that lamb is a great source of protein, while also containing iron and some other essential vitamins and minerals. However, it is quite high in saturated fats and also packs in quite a high-calorie count. Eating lamb occasionally, as part of a balanced diet, won’t cause you any issues.
This recipe also uses feta which is cheese, so naturally quite fattening. The gnocchi is also quite dense in terms of carbohydrates. This is definitely more of a meal to have as a ‘treat’ or to celebrate a special occasion.
How to make it
This recipe is actually really simple to make. First make the gremola by preparing all the ingredients and mixing together. Then fry the steak (see cooking times above). Once cooked leave to rest while you make the gncchi bed.
Cook the gnocchi in boiling water for 2 minutes. Then transfer to a pan or skillet with the peas. After cooking for 3 minutes add the feta to the pan. Cook for around 1 minute – stirring constantly – until the feta has melted enough to bind all the ingredients together.
Spoon the gnocchi mixture onto a plate, making a mound in the middle. Slice the steak and then drape it over the gnocchi. Drizzle the gremolata over the steak and around the edges of the plate and serve.
Products that work well for this recipe:
Joseph Joseph Fold Flat Grater
T-fal Nonstick Pan
Anthropologie Julianna Dinner Plate Set
Hugely impressive and tasty, you won’t believe that this restaurant-quality meal takes less than half an hour to make! Lamb steak with feta and mint gnocchi served with peas and citrus gremolata.
The default recipe serves one.
- 1 lamb steak, around 150g/5oz each. See note 1
- 200 g (1 cup) gnocchi – store-bought or homemade standard or beetroot
- 25g (2 tbsp) feta cubes
- 75g (1/2 cup) frozen peas
- 5 mint leaves, roughly chopped
- 2 tsp olive oil
For the gremolata (optional)
- 1–2 tsp olive oil
- small handful parsley
- 1/4 lemon, rind only
- First, make the gremolata. This is optional but it looks great and adds a bit of citrus flavour! Zest the lemon using the coarse side of a grater and then mix with the olive oil. Chop the parsley finely – and I do really mean finely! Then mix with the oil and lemon.
- Place a pan of salted water over high heat and leave until it reaches a rolling boil. Meanwhile, cook the steak. Heat half the olive oil in a pan over medium-high heat. Season well and cook for 2 minutes either side if you like it medium-rare or 3 minutes each side for medium. 4 minutes either side will give you a well-done steak, based on a one-inch thickness. Remove and set aside to rest.
- The water in the pan should now be boiling. Add the gnocchi and cook until they are floating (around 2 minutes) and then remove with a slotted spoon.
- Wipe out the pan and return to the heat with the remainder of the olive oil. Add the cooked gnocchi and the peas and cook for around 3 minutes until the peas are heated through and the gnocchi has firmed up on the edges.
- Crumble the feta into the pan and stir everything together until the feta has melted down a bit. Tear the mint leaves in, season well and combine.
- Serve by piling the gnocchi and feta mixture into the centre of a plate. Slice the steak and layer over the top of the mixture. Spoon the gremolata around the plate.
- Bring the lamb to room temperature before cooking – this will help it cook more evenly.
- Feel free to use regular gnocchi rather than beetroot gnocchi. Although the beetroot version looks pretty good on the plate!
- Category: Dinner
- Method: Job
- Cuisine: British
- Serving Size: 1
- Calories: 860
- Fat: 33g
- Carbohydrates: 92g
- Protein: 45g
Keywords: lamb, steak, dinner, gnocchi, feta, mint, quick, entertaining