Lamb with Balsamic Onions and Veggie Mash
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 21, 2019.
This dish most recently appeared in My Classic (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 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 |