Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Job
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 860
- Fat: 33g
- Carbohydrates: 92g
- Protein: 45g
Keywords: lamb, steak, dinner, gnocchi, feta, mint, quick, entertaining