Crumbed Lamb With Potato and Silverbeet Mash

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water until very soft, 15–17 minutes. Top potatoes with first measure of silverbeet and cook for final 1 minute, until wilted. Drain and mash with butter, milk and sour cream until smooth. Season to taste with salt and pepper and cover to keep warm.
3. While potatoes are cooking, pat lamb dry with paper towels and season with salt. Place panko breadcrumbs on a plate and lightly whisk egg, milk and mustard in a bowl. Coat each piece of lamb first in egg mixture then in breadcrumbs, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb, in batches, for 1–2 minutes each side, until golden but not cooked through. Transfer to prepared tray and finish cooking in oven for 4–5 minutes for medium (depending on thickness), until cooked to your liking. Set aside, covered, to rest.
5. Wipe pan clean with paper towels and return, with a drizzle of oil, to medium-high heat. Cook courgette for 2–3 minutes until tender. Add tomatoes and remaining silverbeet and cook for 1 minute until wilted. Stir though balsamic vinegar, remove from heat and set aside.
6. Combine sweet chilli sour cream ingredients in a bowl. Once lamb has rested, slice steaks in half on an angle.
7. Divide potato and silverbeet mash and crumbed lamb between plates. Serve veggies on the side and dollop over sweet chilli sour cream.