Lamb Steaks with Crushed Broccoli and Nana’s Mint Sauce

Lamb Steaks with Crushed Broccoli and Nana’s Mint Sauce

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 8, 2017.

Make sure the broccoli has enough water to stop it catching on the bottom of the pot, so add a little extra water if needed. Marinate your lamb overnight to increase the flavour. Leave some lamb leg steaks plain for very fussy children.


Ingredients

Kumara Chips

  • 600g red kumara, scrubbed and cut into 2cm-thick chips

Lamb Steaks

  • 550g lamb leg steaks (at room temperature)
  • 1 tablespoon GF lamb steak spice mix
  • 1 clove garlic, minced

Crushed Broccoli

  • 1 head broccoli
  • ½ bag baby spinach leaves
  • 1 clove garlic
  • ½ cup water
  • 1 teaspoon salt
  • 250g frozen peas
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 2 teaspoons GF mint sauce

To Serve

  • Remaining GF mint sauce

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss kumara chips with a little oil on prepared tray and season with salt and pepper. Bake for 30-35 minutes, until golden and crispy. Turn once during cooking.
  2. Pat lamb dry with paper towels, sprinkle with lamb steak spice mix and garlic (if using), drizzle over a little olive oil and rub to coat well. Set aside to marinate for about 10 minutes. Finely dice broccoli florets and stalk; roughly chop spinach; mince garlic.
  3. When potatoes have 18 minutes cook time remaining, add water and salt to a medium pot (with a lid) and bring to the boil. Add broccoli and garlic (if using) and cook on medium-high heat, covered, for about 6 minutes, until tender.
  4. Add peas and stir then remove from heat and allow to steam, covered, for about 5 minutes. Add remaining broccoli smash ingredients, mash well with a potato masher or fork and mix to combine. Season to taste with pepper. Cover to keep warm.
  5. Heat a little oil in a large (preferably heavy-based) frypan on medium-high heat. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered in foil to rest for 5 minutes. Slice rested lamb thickly against the grain.
  6. To serve, divide crushed broccoli and kumara chips between plates. Top with sliced lamb steaks and spoon remaining mint sauce over lamb steaks.

Nutritional Information

Energy 2149 kj
514 kcal
Protein 31.5g
Carbohydrate 42.9g
Fat 22.3g