Juicy lamb steaks served with a creamy mushroom sauce and boiled potatoes.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • British

    Lamb Steaks with Garlic, Black Peppercorn & Mushroom Cream Sauce

    Recipe Information

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    2 x 300g British Lamb Leg Steaks

    200g pack Button Mushrooms

    3 organic cloves Garlic 

    30g Greenvale Salted Butter

    1 Quixo Chicken Stock Cube

    75ml Boiling Water

    50ml Double Cream

    ½ tsp Bramwells English Mustard

    1 tsp Stonemill Dried Parsley

    2g Stonemill Black Peppercorns

    5ml The Pantry Lemon Juice

    600g Specially Selected Jersey Royal Potatoes


    Grill or barbecue the lamb steaks for 6/7 minutes each side.

    Boil the potatoes in some salted water for about 6 minutes until tender.

    Drain and keep warm.


    For the sauce

    Wipe the mushrooms and slice.

    Peel the garlic cloves and chop finely.

    Dissolve the stock cube in the boiling water.

    Grind the black peppercorns.

    Melt the butter in a large frying pan then add the sliced mushrooms and the chopped garlic.

    Sauté, stirring for about a minute, then add the stock, cream, parsley, black peppercorns, lemon juice and mustard.

    Stir together and heat through.

    Serve with the lamb steaks and Jersey Royal potatoes.

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