BBQ Lamb Steaks with Cheesy Potato Mash and Garlic Beans

BBQ Lamb Steaks with Cheesy Potato Mash and Garlic Beans

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 24, 2016.
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Cheesy mashed potato compliments this BBQ lamb.

Ingredients

CHEESY POTATO MASH

  • 600g potatoes, peeled and diced 3cm
  • 1 tablespoon butter
  • 2–3 tablespoons milk
  • 1 spring onion (optional, adults)
  • 1 cup frozen corn kernels, defrosted
  • 1/2 cup grated edam cheese

GARLIC BEANS

  • 200g green beans
  • 2 teaspoons butter •
  • 1 clove garlic, minced

BBQ LAMB STEAKS

  • 450g lamb rump steaks (at room temperature)
  • 1 tablespoon olive oil •
  • 1/4 cup GF BBQ sauce

Steps

  1. a pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper and keep warm.
  3. While potatoes are cooking, prepare the vegetables. Trim ends off beans and finely slice spring onion (if using). Set aside.
  4. Pat lamb dry. Heat oil in a fry-pan on medium-high heat. Cook lamb for 2–3ˆ minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove pan from heat, add BBQ sauce and toss to coat lamb. Set aside, covered, to rest for 5 minutes then slice.
  5. Wipe out same pan with a paper towel. Heat butter on medium heat and fry beans for 2 minutes until bright green and tender. Add garlic, toss to coat and fry a further 1 minute. Season to taste with salt and pepper.
  6. Fold corn, cheese and spring onion (if using) through mash. Season to taste with salt and pepper.
  7. Place lamb slices onto plates with some cheesy potato mash. Serve garlic beans on the side. Drizzle over BBQ sauce (if desired).

Nutritional Information

Energy 1971 kj
471 kcal
Protein 36.8g
Carbohydrate 31.0g
Fat 21.5g