Hickory-Glazed Lamb with Cheesy Roasties

Hickory-Glazed Lamb with Cheesy Roasties

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 13, 2017.
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Deliciously deep flavours.

Ingredients

CHEESY ROASTIES

  • 400g potatoes, scrubbed and diced 2cm
  • 1 carrot, diced 2cm
  • ½ red onion, cut into 2cm-thick wedges
  • 1 tablespoon smoked paprika spice
  • ½ cup grated Colby cheese
  • ½ bag baby spinach leaves

HICKORY-GLAZED LAMB

  • 300g lamb leg steaks (at room temperature)
  • 1 tablespoon Culley’s Hickory Sauce
  • 1½ teaspoons Worcestershire sauce
  • ¼ teaspoon salt

TO SERVE

  • ½ pottle sour cream
  • 1 tablespoon Culleys Hickory Sauce

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss potatoes, carrot and red onion on prepared tray with smoked paprika spice and a drizzle of oil. Season with salt and pepper and roast for about 20 minutes, until golden and tender.
  3. While veggies are roasting, pat lamb dry with paper towels and place in a shallow bowl along with hickory sauce, Worcestershire sauce and salt. Toss to coat and season with pepper. Set aside to marinate for about 10 minutes
  4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly.
  5. When potatoes have finished cooking, sprinkle with cheese and return to oven for about 5 minutes, until cheese is bubbling and melted. Remove from oven and toss with baby spinach to wilt. Combine sour cream and hickory sauce in a small bowl.
  6. pile cheesy roasties onto plates, top with slices of hickory-glazed lamb and dollop with hickory sour cream.

Nutritional Information

Energy 2209 kj
528 kcal
Protein 37.5g
Carbohydrate 32.2g
Fat 27.1g