| Ingredient | Amount | Unit |
|---|---|---|
| Lamb Steaks | 2 | unit(s) |
| Portobello Mushrooms | 2 | unit(s) |
| Red Cabbage | 1 | unit(s) |
| Mixed Herbs | 1 | sachet(s) |
| Cider Vinegar | 15 | milliliter(s) |
| Green Beans | 80 | grams |
| Garlic Clove | 2 | unit(s) |
| Chicken Stock Paste | 10 | grams |
| Cracked Black Pepper | 1 | sachet(s) |
| Creme Fraiche | 75 | grams |
| Butter | 20 | grams |
| Water for the Cabbage | 100 | milliliter(s) |
| Water for the Sauce | 75 | milliliter(s) |
| Oil for Cooking | 1.5 | tbsp |
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks from your fridge to allow them to come up to room temperature.
Remove the portobello stems (leave the mushrooms whole). Halve the red cabbage, cut out and discard the tough core, then finely slice.
Melt the butter (see pantry) in a large saucepan on medium-high heat. Add half the mixed herbs, the red cabbage and season with salt and pepper. Pour in the cider vinegar, allow to evaporate, 1-2 mins, then add the water for the cabbage (see pantry).
Turn the heat down to medium and cook the cabbage until softened, stirring occasionally, 20-25 mins.
While the cabbage cooks, trim the green beans. Peel and grate the garlic (or use a garlic press).
When the cabbage has 15-18 mins remaining, put the mushrooms onto a large, lightly oiled baking tray (stem-side down). Sprinkle over the remaining mixed herbs, drizzle with oil and season with salt and pepper, then turn to coat.
Bake on the middle shelf of your oven until softened, 15-18 mins. Carefully drain any excess liquid from the portobello mushrooms.
When the cabbage has 12-15 mins left, heat a drizzle of oil in a large frying pan on high heat. If you would like to, season the steaks with salt and pepper. Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. Cook each side for 1-2 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.
When the mushrooms have 10-12 mins remaining, remove from the oven and add the green beans to the tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until tender, 10-12 mins.
If you'd prefer to, boil your green beans in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.
Whilst the steaks rest, wipe out and reheat the lamb frying pan on medium heat (no oil).
Once hot, add the chicken stock paste, cracked black pepper and the water for the sauce (see pantry). Allow to reduce, 2 mins. Lower the heat, then add the creme fraiche. Stir to heat through gently.
When the cabbage has 1-2 mins remaining, stir through the garlic.
Once rested, slice the lamb steaks into 1cm thick slices and share between your plates.
Share the herby portobello mushrooms, green beans and red cabbage alongside.
Pour over the peppercorn sauce over the lamb to finish.