Minty Lamb Steaks

Lamb steaks are a really useful cut of meat, readily available and easy to prepare. They work well as a tray bake, and if you want to cut down your meat intake you could always just do two lamb steaks between four, and up the veg a little. We do think it’s worth removing the skins from the broad beans to reveal their beautiful bright green colour, but if you run out of time, don’t worry. Tantalisingly tasty, this one.

Minty Lamb Steaks


4 people
Prep time
less than 10 minutes
Cooking time
1 hour



  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, crushed
  • 1 tsp dried mint
  • 4 lamb leg steaks
  • salt and black pepper


  • 500g baby new potatoes, sliced
  • 500g broad beans (podded weight), skinned if you have time
  • 8 shallots, halved
  • 2 courgettes, cut into chunks
  • 2 tbsp olive oil
  • 75ml white wine

To serve

  • chopped dill


  1. First marinate the lamb. Mix the oil, lemon juice, garlic and mint in a bowl and add plenty of seasoning. Add the lamb steaks and rub the mixture into them. 

  2. Set aside while you prepare the vegetables.Preheat the oven to 200°C/Fan 180°C/Gas 6. 

  3. Put the potatoes, broad beans, shallots and courgettes into a large roasting dish, then drizzle over the olive oil and white wine. Stir everything together, then cover the tin with foil. Roast in the oven for 30 minutes, then remove the foil and cook for another 15 minutes.

  4. Turn the oven up to 220°C/Fan 200°C/Gas 7. Arrange the lamb steaks over the vegetables and put the tin back in the oven for 10 minutes. Remove and leave to stand for 5 minutes, then sprinkle with dill and serve.