Apricot crumbed lamb steaks ( Recipes )

Dietitian’s recipe of the week!

Apricot crumbed lamb steaks

Ingredients (serves 4):

  • 3 Slices multigrain bread, roughly chopped
  • 1 Tablespoon fennel seeds
  • ¼ cup Apricot Jam
  • 4 x 150g Lamb Leg Steaks, trimmed
  • Olive Oil Cooking Spray
  • 1 bunch baby carrots, timmed
  • 150g green beans, trimmed


Process bread in a food processor until mixture resembles fine breadcrumbs. Transfer to a bowl and mix with fennel seeds.

Place jam into a microwave-safe bowl. Cook on HIGH for 20 seconds. Brush jam onto steaks and coat with crumb mix. Heat a non-stick frying pan over medium heat. Spray steaks with oil and cook until golden. Turn and cook for a further 3 minutes or to your liking.

Put carrots into a saucepan and cover with cold water. Place pan over a high heat and bring to the boil. Simmer until tender. Add beans and cook for 1–2 minutes or until tender. Serve lamb steaks with carrots and beans.

Variation: Replace lamb with chicken breast, and serve with a baked potato and some steamed broccoli and carrot.

Source: Healthy Food Guide


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