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Lemony herbed lamb steaks


  • Boil the potatoes in lightly salted water until tender. Drain well and return to the pot with a dollop of butter and 1 tbsp chopped parsley. Briefly toss over the heat, cover and set aside. 
  • Heat a layer of oil in a heavy-bottomed pan and brown the lamb all over, seasoning after turning over. Remove. 
  • Add the stock, lemon zest and juice with the remaining parsley and mint. Stir and bring to the boil. 
  • Then return the lamb and add a knob of butter  to the pan. Turn the heat down and gently cook the lamb to the desired degree, turning once. 
  • Serve the lamb with plenty of sauce spooned over the top and the potatoes on the side.


  • 6-8 kipflers, peeled & cut into chunks
  • sea salt & freshly ground pepper
  • 2 good dollops of butter (optional)
  • 3 tbsp chopped Italian (flat leaf) parsley
  • olive oil
  • 4 butterflied lamb backstraps (or lamb steaks), battened out
  • 1 cup chicken stock
  • grated rind & juice of 1 lemon
  • 2 tbsp chopped fresh mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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