HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Crumbed Potatoes
Cheesy Crumbed Potatoes

Cheesy Crumbed Potatoes

with Honey Mustard Lamb and Greens

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We’ve timed this recipe perfectly for you to allow your lamb steaks to marinate and develop a delicious flavour. Be sure to give them at least 10 minutes to taste truly amazing!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyMedium

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 clove


800 g


1 block

Parmesan cheese



lamb leg steaks

1 tub

wholegrain mustard


1 packet

panko breadcrumbs


1 bag

baby spinach leaves

Not included in your delivery

1 tbs


2.5 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat18.8 g
of which saturates7.4 g
Carbohydrate40.7 g
of which sugars6 g
Dietary Fibre0 g
Protein44.5 g
Cholesterol0 mg
Sodium404 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Chop the potato (unpeeled) into 3 cm chunks. Finely grate the Parmesan cheese. Peel and crush the garlic.


Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, or until tender when pricked with a knife. Drain and return to the saucepan.

Boiling potatoes from cold water will ensure the potato is cooked evenly from the inside out. It will also reduce the risk of the skin breaking.


Meanwhile, combine the honey, wholegrain mustard, 2 teaspoons of the olive oil and 1/2 of the garlic in a shallow dish. Season with salt and pepper, add the lamb leg steaks and toss to coat. Set aside to marinate for 10 minutes. In a separate small bowl combine 1 tbs of olive oil and the balsamic vinegar. Season with salt and pepper. Set aside.


Heat 2 teaspoons of the olive oil in a large frying pan over a medium-high heat. Add the lamb leg steaks (shake off excess marinade) and cook for 2-3 minutes on each side, for medium rare (depending on thickness) or until cooked to your liking. Transfer to a plate, cover with aluminium foil and set aside to rest for 5 minutes. Thinly slice.


While the lamb is resting, heat 2 teaspoons of the olive oil in the same pan over a medium-high heat. Add the panko breadcrumbs, grated Parmesan cheese and garlic and cook for 2-3 minutes, or until golden, melted and toasted. Transfer to a bowl and cover to keep warm until ready to serve.


Divide the potatoes and honey mustard lamb between plates. Spoon the cheesy crumb over the potatoes. Serve with baby spinach leaves drizzled in the balsamic dressing. Enjoy!