Crusted Lamb Steak on Carrot Purée

Pan-seared lamb steak topped with a cheesy breadcrumb crust, served over a smooth, buttery carrot purée.

Dinner Lamb Main Course High Protein

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

32.8g

per serving

32.8 g total

Fat

68.1g

per serving

68.1 g total

Protein

44.2g

per serving

44.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Cheddar

grated

Butter

GrainsCereals

Breadcrumb

fresh

Meat

100

Lamb Steak

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying lamb

Olive Oil

for puree

Vegetables

piece

Carrot

peeled, chopped, boiled until tender and drained

Method

Serve the lamb on top of the carrot purée.

Blend the cooked carrot, 14g butter, and 10ml oil in a food processor until smooth.

Grill for 2 to 3 minutes until golden-brown and bubbling.

Heat 15ml oil in an ovenproof frying pan.

Preheat the grill to medium.

Press the cheese mixture onto the steak.

Season 100g lamb steak with salt and pepper and fry for three minutes on each side.

Mix 55g cheddar and 55g breadcrumbs in a small bowl with seasoning.