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Lamb plated over gnocchi, feta and mint

Lamb Steak with Feta and Mint Gnocchi

  • Author: caroline
  • Total Time: 25 minutes
  • Yield: 1 1x


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)

  • 12 tsp olive oil
  •  small handful parsley
  • 1/4 lemon, rind only


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 


  1. Bring the lamb to room temperature before cooking – this will help it cook more evenly.
  2. Feel free to use regular gnocchi rather than beetroot gnocchi. Although the beetroot version looks pretty good on the plate!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • 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