Lemon Butter lamb with Parisian potatoes and spiced broccolini’s

Name: Lemon Butter lamb with Parisian potatoes and spiced broccolini’s
Total time: 5400 s
Yield: 2 people
Cuisine: British
Ingredients: 2 lamb steaks; 2 large potatoes; Bunch broccolini; 2 tablespoons olive oil or enough to cover pan in thin layer; 2 tablespoons ghee or enough to cover pan in thin layer; 1/2 tablespoon garam masala; 1/2 tablespoon ginger powder; Stick rosemary; 4 crushed garlic cloves; 2 tablespoons fine cut continental parsley; Half lemon juiced - or to your taste; Quarter block butter - make as much as you’d like and to your taste

Jordie Wanliss @cook_113371685

This dish is a bold, flavor-packed fusion of Indian spices and European-style pan techniques. Fresh broccolini is quickly fried in olive oil with garam masala and ginger powder, giving it a warm, earthy spice and a vibrant char.

The lamb steak is basted in fragrant ghee with crushed garlic cloves and rosemary for a deeply savory crust, then paired with Parisian potatoes that are crisped up in the same pan and finished with a rich lemon butter for brightness and balance.

It’s a comforting, gourmet-style meal that’s both easy to make and incredibly satisfying—perfect for experimenting food lovers or home chefs wanting to level up their weeknight dinner.

Historical inspiration comes from the lamb chops fried in butter by a French chef Auguste Escoffier who included the recipe in his 1903 culinary guide, Le Guide Culinaire.

It’s a comforting, gourmet-style meal that’s both easy to make and incredibly satisfying—perfect for experimenting food lovers or home chefs wanting to level up their weeknight dinner.

Historical inspiration comes from the lamb chops fried in butter by a French chef Auguste Escoffier who included the recipe in his 1903 culinary guide, Le Guide Culinaire.

Jordie Wanliss @cook_113371685

It’s a comforting, gourmet-style meal that’s both easy to make and incredibly satisfying—perfect for experimenting food lovers or home chefs wanting to level up their weeknight dinner.

Historical inspiration comes from the lamb chops fried in butter by a French chef Auguste Escoffier who included the recipe in his 1903 culinary guide, Le Guide Culinaire.

It’s a comforting, gourmet-style meal that’s both easy to make and incredibly satisfying—perfect for experimenting food lovers or home chefs wanting to level up their weeknight dinner.

Historical inspiration comes from the lamb chops fried in butter by a French chef Auguste Escoffier who included the recipe in his 1903 culinary guide, Le Guide Culinaire.

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Ingredients

1 hour 30mins

2 people

2lamb steaks
2large potatoes
Bunchbroccolini
Cooking oil & spice & herbs
2 tablespoonsolive oil or enough to cover pan in thin layer
2 tablespoonsghee or enough to cover pan in thin layer
1/2 tablespoongaram masala
1/2 tablespoonginger powder
Stickrosemary
4crushed garlic cloves
2 tablespoonsfine cut continental parsley
Sauce
Halflemon juiced - or to your taste
Quarter block butter - make as much as you’d like and to your taste

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Steps

1 hour 30mins

1

Start by peeling 2 large potatoes and use Mallon baller to cut balls - be careful to cut each ball next to the other to use as much of your potatoes as possible. Parboil the Parisian potatoes in salted water until just tender (about 8–10 minutes). Drain and set aside.
2

Heat olive oil in a pan over medium-high heat.
• Add broccolini, garam masala, ginger powder and stir-fry for 3–4 minutes until vibrant and slightly charred.
3

Sear the Lamb & Potatoes:
• In a heavy pan, melt ghee over medium-high heat.
• Season the lamb steak with salt
• Sear the lamb for 2–3 minutes per side (or to your preferred doneness). Also remember to add crushed garlic cloves, rosemary stick and par boiled Parisian potatoes with your lamb to soak up all the flavours. (Best to put in the potatoes at the start with the lamb for the best crunch and golden colour)
• Use tongs to grab the rosemary stick and baste the lamb and potatoes.
4

The Lemon Butter sauce - you can quickly but carefully prepare this whilst your lamb is cooking, slightly turn down pan heat if you are worried about burning. Place the quarter butter in a microwave safe bowl and microwave for 30-40 seconds. Mix well and add the squeezed or bottled lemon juice to your taste. Optional: add a pinch of parsley to the sauce.
5

Plate & Serve:
• Arrange the spiced broccolini on the side.
• Slice the lamb if desired and serve with the ghee-crisped Parisian potatoes. (You can lay your rosemary stick over the potatoes) Now sprinkle the lemon butter sauce over your lamb and sprinkle your fine cut parsley to finish.
6

To serve two: you can repeat this method whilst the first plate sits in the oven on warming setting. Or you can simply cook both lamb steaks and all Parisian potatoes at once using a larger pan. My pan is pretty small and I’m only cooking for myself so I only cooked one steak at a time in the photos and videos.

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Jordie Wanliss @cook_113371685

on May 25, 2025 12:06

Just a home cook. Had some experience in various restaurants but continued my passion learning all kinds of interesting techniques and recipes online.