Minted Lamb Steaks with Grilled Vegetables

By Silver Fern Farms
Minted Lamb Loin Fillets with Grilled Vegetables
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Lamb Steaks
  • 2 Tbsp dried mint
  • 1 Tbsp olive oil
  • 8 potatoes, roasted
  • 3 courgettes, sliced
  • 1 red bell pepper, halved and deseeded
  • 1 small eggplant, sliced thinly
  • 2 tomatoes, halved
  • 1 Tbsp olive oil
  • 2 Tbsp chopped fresh basil


Rub the lamb with dried mint and drizzle with olive oil. Pan-fry the lamb for 2-3 minutes each side until medium-rare. Cover and leave to rest for 5 minutes. Slice diagonally across the loin and serve with potatoes and grilled vegetables. 

Brush the courgettes and eggplant with olive oil and place under a grill until golden brown. Turn and repeat. Grill red bell pepper until the skin is blackened. Remove the skin and slice each half in four. Grill tomatoes until they start to soften. Combine courgettes, bell pepper, eggplant, tomatoes and the chopped basil.

Serve with the sliced lamb.