SPICED LAMB STEAKS WITH KUMARA BEET SALAD AND CHIMICHURRI

SPICED LAMB STEAKS WITH KUMARA BEET SALAD AND CHIMICHURRI

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 20, 2017.

Chimichurri is great on grilled meats! It’s packed with herbs, garlic and tangy vinegar.


Ingredients

KUMARA BEET SALAD

  • 800g orange kumara, scrubbed and cut into 1.5cm-thick wedges
  • 1 beetroot, ends trimmed, scrubbed and cut into 1cm-thick wedges
  • 1 carrot, peeled and cut into 2cm-thick rounds
  • 1-2 tablespoons olive oil
  • 2 teaspoons maple syrup or runny honey
  • 2 teaspoons lamb spice mix
  • 1 head broccoli

SPICED LAMB STEAKS

  • 600g lamb rump steaks (at room temperature)
  • 2 teaspoons lamb spice mix

CHIMICHURRI

  • 3 tablespoons chimichurri
  • 1½ tablespoons mayonnaise
  • ½ tablespoon extra-virgin olive oil

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
  2. Toss kumara, beetroot and carrot over both trays with olive oil, maple syrup/honey and first measure of lamb spice mix. Roast for 25-30 minutes, until veggies are tender and slightly caramelised. Swap trays halfway to ensure even cooking.
  3. When veggies have 15 minutes cook time remaining, finely dice broccoli (including stalk). Place in a heat-proof bowl with a pinch of salt and pour boiling water over. Cover with a plate and leave for 6 minutes then drain.
  4. Pat lamb dry with paper towels and coat with remaining spice mix. Heat a drizzle of olive oil in a fry-pan on mediumhigh heat. Cook lamb for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking.
  5. Set lamb aside on a plate, covered with foil, to rest for 5 minutes, before slicing thinly against the grain.
  6. While lamb rests, combine all chimichurri ingredients in a bowl. Toss roasted kumara, carrot, beetroot, broccoli and 2 tablespoons of the chimichurri mixture in a bowl, until combined.
  7. While lamb rests, combine all chimichurri ingredients in a bowl. Toss roasted kumara, carrot, beetroot, broccoli and 2 tablespoons of the chimichurri mixture in a bowl, until combined.

Nutritional Information

Energy 2069 kj
495 kcal
Protein 32.2g
Carbohydrate 42.0g
Fat 20.7g