Lamb with Balsamic Onions and Veggie Mash

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.


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


  • 1 pack lamb leg steaks
  • 1 pack lamb spice mix


  • 1 courgette

To Serve

  • 50g feta cheese

Have Handy

  • oil
  • pepper
  • salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook courgette Return pan to medium-high heat with a drizzle of oil. Cook courgette for about 4 minutes, until tender. Season.
  6. 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