Lamb with Pesto Potatoes and Minted Feta Salad

Lamb with Pesto Potatoes and Minted Feta Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 2, 2017.
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Delicious mint and cashew pesto is the star of this dish.

Ingredients

PESTO POTATOES

  • 400g potatoes, scrubbed and diced 1.5cm
  • ½ bag baby spinach leaves, roughly chopped
  • 80g mint and cashew pesto

MINTED FETA SALAD

  • 1½ cups frozen peas
  • 1 courgette, peeled into thin ribbons
  • 80g feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 tablespoons mint leaves, roughly chopped (reserve some for garnish)

LAMB

  • 300g lamb rump steaks (at room temperature)

Steps

  1. oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
  2. Toss potatoes on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 25 minutes, until golden brown and tender.
  3. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain very well and return to pot along with all remaining minted feta salad ingredients. Season with salt and pepper and mix to combine.
  4. Pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest.
  5. Roughly chop spinach. When potatoes are golden brown, remove tray from oven, sprinkle over pesto and spinach and toss to combine.
  6. When lamb has rested for a few minutes, slice thickly against the grain.
  7. divide pesto potatoes between plates and top with minted feta salad and slices of lamb. Garnish with reserved mint.

Nutritional Information

Energy 2403 kj
574 kcal
Protein 36.9g
Carbohydrate 34.8g
Fat 30.7g