Wensleydale topped lamb steaks recipe

  • Serves 2
  • 20 mins to prepare and 20 mins to cook
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wensleydale topped lamb steaks
Customer recipe by Steven Millard
Added 86 months ago

Pre heat the oven to 200°C.

Put the Wensleydale cheese, mint jelly, butter and breadcrumbs into a bowl and mash together into a thick paste.

Heat a frying pan until hot, add a tablespoon of oil and seer the two lamb steaks gently on a medium heat.

Remove and place the lamb steaks into an oven proof dish. Smear each steak with the Wensleydale paste so the top of the steak is covered. Bake in the oven for 20 minutes. Remove and allow to rest whilst making the mustard mash.

Peel and boil the potatoes. Bring a large pan of salted water to the boil and boil for 20 minutes. Once the potatoes are cooked and starting to fall apart drain and mash.

Add 2tbsp of butter and 1tbsp of wholegrain mustard and mix thoroughly.

Serve the lamb steaks with a good dollop of mustard mash.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 lamb steaks (200g approximately)  
  • 150g Wensleydale and cranberry cheese
  • 1tbsp mint jelly
  • 1tbsp butter
  • 1tbsp wholegrain mustard
  • 3 large potatoes
  • 25g breadcrumbs

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