Crumbed Lamb Steaks with Potato, Spinach and Sour Cream Mash with Balsamic Veggies

Crumbed Lamb Steaks with Potato, Spinach and Sour Cream Mash with Balsamic Veggies

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 15, 2016.
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Sour cream mash finishes off this dish nicely!

Ingredients

POTATO, SPINACH AND SOUR CREAM MASH

  • 600g potatoes, peeled and diced 3cm
  • 1 tablespoon butter
  • 1 tablespoon milk –
  • 2 tablespoons sour cream
  • 1 handful baby spinach leaves, roughly chopped (reserve remainaing for balsamic veggies)

CRUMBED LAMB STEAKS

  • 450g lamb rump steaks (at room temperature)
  • 1 egg –
  • 2 tablespoons milk –
  • 1 tablespoon mustard (e.g. Dijon, wholegrain)
  • 1 cup panko breadcrumbs
  • 1 tablespoon olive oil –

BALSAMIC VEGGIES

  • 2 tomatoes, diced 3cm
  • 1 courgette, cut into quarters lengthways and diced 2cm
  • 1 tablespoon balsamic vinegar (optional, adults)
  • 1/2 bag baby spinach leaves

SWEET CHILLI SOUR CREAM

  • 1/4 cup sour cream
  • 1/2–1 teaspoon sweet chilli sauce

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Bring a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 15–17 minutes, until tender. Drain and return to pot with butter, milk and sour cream. Mash until smooth. Fold through spinach and season with salt and pepper. Cover and keep warm.
  3. While potatoes are cooking, pat lamb dry with paper towels and season with salt. In a bowl whisk together egg, milk and mustard. Coat each piece of lamb in the egg mix then roll in breadcrumbs. Set aside.
  4. Toss tomatoes, courgette and balsamic vinegar (if using) on first prepared tray. Season with salt and pepper and cook for 6Š–8‹ minutes, or until vegetables are just tender and cooked through. Toss through spinach.
  5. Heat oil in a fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side until golden. Transfer to second prepared tray and finish cooking in oven for ƒ4–5 minutes, for medium-rare, or until cooked to your liking. Cover lamb with foil to rest for a few minutes.
  6. Slice lamb in half on an angle. Combine all sweet chilli sour cream ingredients in a bowl.
  7. Divide potato, spinach and sour cream mash, crumbed lamb steaks and balsamic veggies between plates. Dollop over sweet chilli sour cream.

Nutritional Information

Energy 1845 kj
441 kcal
Protein 29.1g
Carbohydrate 37.0g
Fat 19.0g