Lamb with Balsamic Onions and Veggie Mash
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, April 21, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, April 21, 2019.
Ingredients
Veggie Mash
- 400g potatoes
- ¼ cauliflower
- 1 cup frozen peas
- 2 Tbsp milk
- 1 Tbsp butter
Balsamic Onions
- 1 brown onion
- 2 Tbsp butter
- 2 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
Lamb
- 1 pack lamb leg steaks
- 1 pack lamb spice mix
Courgette
- 1 courgette
To Serve
- 50g feta cheese
Have Handy
- oil
- pepper
- salt
Steps
-
Cook mash Dice potatoes 2cm and cook, in a pot of hot tap water with the lid on, on high heat for 15 minutes. Roughly chop cauliflower into small pieces and add to pot with potatoes. Cook a further 10 minutes, until both are tender. Add peas and cook for 2 minutes, until bright green and tender. Drain and mash with milk and butter. Season to taste.
-
Cook onion Thinly slice onion. Heat butter in a small pot on medium heat. Cook onion, stirring, for about 5 minutes, until starting to colour. Add balsamic vinegar and sugar, stir, reduce heat to low-medium and simmer for about 10 minutes, until thick. Stir often to avoid burning. If onion sticks, add a splash of water.
-
Prep lamb Pat lamb dry and toss with lamb spice mix and a drizzle of oil. Season. Cut courgette in half lengthways and thinly slice.
-
Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 3 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered. Reserve pan. Thinly slice lamb before serving.
-
Cook courgette Return pan to medium-high heat with a drizzle of oil. Cook courgette for about 4 minutes, until tender. Season.
-
Serve veggie mash, courgettes, onions and top with lamb and feta.
Nutritional Information
Energy |
2329 kj 557 kcal |
---|---|
Protein | 30.0g |
Carbohydrate | 33.5g |
Fat | 32.8g |