Pan-Roasted Lamb with Kumara Chips and Sundried Tomato Pesto Mayo

Pan-Roasted Lamb with Kumara Chips and Sundried Tomato Pesto Mayo

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 10, 2016.
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When cooking lamb, use a large preferably heavy-based pan for best results.

Ingredients

KUMARA CHIPS

  • 600g red kumara, scrubbed and cut into 1cm-thick chips
  • 1 tablespoon chopped rosemary leaves

PAN-ROASTED LAMB STEAKS

  • 450g butterflied lamb leg (at room temperature)

BROCCOLI AND PEAS

  • 1 head broccoli
  • 2 cups frozen peas, defrosted
  • 2 teaspoons butter

SUNDRIED TOMATO PESTO MAYO

  • 2 tablespoons mayonnaise
  • 100g sundried tomato pesto
  • 1 teaspoon water

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara and rosemary on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 20 minutes or until golden brown. Turn once during cooking.
  3. Heat a drizzle of olive oil in a frypan on medium-high heat. Pat lamb dry, cut in half widthways and season. Cook for 5 minutes each side, until golden. Transfer to tray with kumara and cook for 3 minutes for medium-rare (depending on thickness). Remove from oven, cover and rest before slicing.
  4. While lamb is cooking, bring a medium pot of salted water to the boil on high heat. Cut broccoli into florets and cook in pot of boiling water for 2–3 minutes. Add peas and cook a further 1 minute, until bright green and tender. Drain, toss with butter and season with salt and pepper.
  5. Mix mayonnaise, pesto and water together in a small bowl.
  6. Divide kumara chips, lamb and vegetables between plates with a dollop of sundried tomato pesto mayo on the side for dipping.

Nutritional Information

Energy 2195 kj
525 kcal
Protein 31.8g
Carbohydrate 40.0g
Fat 25.4g