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Lamb Steaks Wild Mushroom Sauce and Dill Mash

September 20, 2016

A comforting recipe for Eat Welsh Lamb and Welsh Beef

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Lamb Steaks with Wild Mushroom Sauce and Dill Mash

Prep 30 mins

Cook 15 mins

Total 45 mins

Author Ren Behan

Yield 4 servings

A creamy and comforting recipe using Welsh lamb steaks. 

Instructions

  1. Season the lamb steaks with sea salt and freshly ground black pepper, on both sides. Drizzle a little oil onto the steaks and rub the oil into the meat. Set to one side.
  2. Drain the peeled potatoes and put them into a pan of fresh cold water, cover, bring to the boil and cook for 15 minutes, or until the potatoes are tender. Drain into a colander and set to one side to dry.
  3. Place a dry frying pan onto a low heat. Throw in the pine nuts and allow them to toast until they turn golden – this will take around 30 seconds. Tip the pine nuts onto a plate and set to one side.
  4. Add a little oil to the same pan, turn up the heat to medium-high and add the lamb steak to the pan. Fry for 5 minutes on one side then flip them over. Add the mushrooms to the pan and a teaspoon of butter and continue to cook for 3-4 minutes. Remove the lamb steaks (which will be cooked rare-medium rare) and leave them to rest on a plate.
  5. Pour the stock into the pan, swirl the stock around and allow to bubble for a minute. Add the fresh dill and double cream, stir and and bring up to the boil. Then take the pan off the heat.
  6. Mash the cooked potatoes, or put them through a potato ricer. Add one tablespoon butter, double cream and the fresh dill. Season with salt and pepper. Using a wooden spoon, stir the butter, cream and dill into the mashed potatoes, until the potatoes are creamy and smooth.
  7. Divide the potatoes onto 4 plates. Slice each lamb steak in half and place on top of the mash. Spoon over over the creamy mushroom sauce. Sprinkle with the toasted pine nuts and serve straight away.

Courses Main

Cuisine British

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Jamie Oliver’s Mothership Roast Lamb

This is a paid recipe commission for Eat Welsh Lamb and Welsh Beef. Find more Llambassador recipes here.

 

Filed Under: Family Food, Lockdown, Main Meals, Meat/Poultry, Recipe8 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Choclette says

    September 23, 2016 at 4:20 pm

    The dill mash and wild mushroom sauce look absolutely splendid Ren. Now wondering what I could serve them with. It has to be done.

    Reply
    • Ren Behan says

      October 11, 2016 at 1:39 pm

      You could probably just do the mash and the sauce – it’s like a stroganoff!

      Reply
  2. munchies and munchkins says

    September 22, 2016 at 8:59 pm

    Oh I do love Welsh Lamb.. I should really hey? My friends have a farm with salt marsh lamb which is incredible. The sauce sounds really good too!

    Reply
    • Ren Behan says

      October 11, 2016 at 1:39 pm

      yes, this with salt marsh lamb would be wonderful!

      Reply
  3. Kavey says

    September 22, 2016 at 3:25 pm

    This looks wonderful, Ren! I adore lamb, probably my favourite red meat, and I love love love mushrooms! Shall bookmark!

    Reply
    • Ren Behan says

      October 11, 2016 at 1:39 pm

      Thanks Kavey, high praise, hope you try it someday, even the dill mash is good!

      Reply
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