Pan Roasted Lamb with Grilled Leeks & a Cauliflower Purée

A cup of leeks is low in sodium and has almost no saturated fat or cholesterol. Leeks are a good source of dietary fiber, vitamin B6, iron and magnesium, and a very good source of folate as well as vitamins A, C, and K.

    This combination does not exist.

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Garlic 6.0 grams


    Dried Thyme 1.0 grams

    Dried Thyme

    Potato 65.0 grams


    Cauliflower 65.0 grams


    Leeks 65.0 grams


    Mint Leaves 5.0 grams

    Mint Leaves

    Brown Gravy by Let's Cook 25.0 ml

    Brown Gravy by Let's Cook

    Lamb 150.0 grams


    • Time : 25.0 mins
    • |
    • Calories: 332.0 kcal
    • |
    • Protein : 36.0 g
    • |
    • Fat : 9.0 g
    • |
    • Carb. : 27.0 g
    Your Pantry Essentials
    A pot, a pan
    Your preferred cooking oil
    Salt and Pepper.
    Prepare your Ingredients
    Get the lamb out of the fridge at least 15 minutes before cooking.

    Leeks: wash, dry and cut lengthwise
    Potatoes: peel and cut into small dices
    Cauliflower: wash, dry and cut into small dices
    Parsley: wash, dry and chop
    Mint Leave: wash, dry and chop
    Garlic: peel.
    Make the Purée
    Put the cauliflower, potato and garlic in a pot. Cover it with water, add salt and bring to a boil. Boil for 10 minutes or until potatoes soften. Drain the water. Put the vegetables in a blender along with the mint and parsley. Blend until you get a smooth purée. Check the seasoning.
    Pan Fry the Lamb and Serve
    Just before pan frying the lamb, season with salt, pepper and the dried thyme.

    Heat some oil in a pan. Once the pan is hot enough start frying the lamb steaks. They should take roughly 3-5 minutes on each side depending on how you like them. Once they’re cooked, take them off the pan and let them rest for 5 minutes before serving.

    Add some more oil to the pan, lightly season the leeks and grill them on the pan for about 1-2 minutes on the flat side.

    Warm the brown gravy either in a saucepan or microwave.

    Slice the lamb and pour the brown gravy on it. Serve with leeks and cauliflower purée on the side.