Lamb Leg Steaks with Roast Veggie Salad

Lamb Leg Steaks with Roast Veggie Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 12, 2017.

Keep some veggies separate for fussy eaters. Keep some lamb and yoghurt plain. Serve yoghurt on the side.


Ingredients

Roast Kumara

  • 600g orange kumara
  • 1 tablespoon olive oil

Roast Veggie Salad

  • 1 capsicum
  • 1 courgette
  • ½ punnet cherry tomatoes

Lamb Leg Steaks

  • 550g lamb leg steaks
  • (at room temperature)
  • 3-4 teaspoons sumac optional, adults)

Maple Yoghurt

  • 1 pottle yoghurt
  • ½ teaspoon maple syrup

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to high (if using). Scrub and dice kumara 2cm. Toss with olive oil and season with salt on first prepared tray. Cook for 15 minutes, until tender. Turn once to ensure even cooking.
  2. While kumara roasts, slice capsicum 1cm. Cut courgette lengthways and slice 1cm. Toss veggies on second prepared tray with a drizzle of oil and season with salt. Set aside.
  3. Pat lamb dry and season with salt. Sprinkle over sumac to coat (if using). Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 5 minutes.
  4. While lamb rests, place tray with veggies into oven and cook for 5 minutes, until just tender but still crisp. Cut cherry tomatoes in half and once veggie tray is removed from oven, toss tomatoes through to warm
  5. In a small bowl, mix together yoghurt and maple syrup. Slice lamb thickly against the grain.
  6. To serve, divide roast kumara and roast veggie salad between plates. Top with sliced lamb and a dollop of maple yoghurt.

Nutritional Information

Energy 1848 kj
442 kcal
Protein 27.2g
Carbohydrate 36.5g
Fat 20.0g