Lamb Rump Steaks with Smoky Bacon Cabbage and Mash

Lamb Rump Steaks with Smoky Bacon Cabbage and Mash

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 25, 2015.
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Pan-fried lamb rump steaks with smoky bacon cabbage

Ingredients

MASH

  • 600 g potatoes, peeled and diced 3cm
  • 1 tablespoon butter
  • 3-4 tablespoons milk

SMOKY BACON CABBAGE

  • 1 tablespoon butter
  • 120 g diced bacon, finely diced
  • 1 baby cabbage, roughly chopped
  • 1 carrot, grated
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon vinegar (e.g. cider, white wine)
  • 2 teaspoons runny honey

TO SERVE

  • 450 g lamb rump steaks (at room temperature)
  • 2 tablespoons roughly chopped basil

Steps

  1. a large pot of salted water to the boil. Preheat BBQ grill to high (if using)
  2. Cook potatoes in pot of boiling water until soft, about 15 minutes. Drain, and mash well with butter and milk. Season to taste with salt and pepper. Cover and keep warm.
  3. While potatoes are cooking, prepare smoky bacon cabbage. Heat butter in a large fry-pan, or pot, on medium to high heat. Cook bacon for 2–3 minutes until browned and slightly crispy. Add cabbage and carrot and cook for 4–5 minutes, until softened. Add remaining smoky bacon cabbage ingredients and season to taste with salt and pepper. Reduce heat to medium and cook for a further 2 minutes.
  4. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Alternatively, use BBQ grill. Set aside on a plate, covered with foil to rest for 5 minutes, before slicing thinly against the grain.
  5. Place a large spoonful of mash and smoky bacon cabbage on each plate. Top with sliced lamb, and garnish with basil.

Nutritional Information

Energy 2144 kj
512 kcal
Protein 27.6g
Carbohydrate 29.5g
Fat 31.1g