Rosemary Lamb with Kumara Chips and Sundried Tomato Pesto Mayo
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, November 19, 2017.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, November 19, 2017.
Cook lamb on BBQ for 2-3 minutes each side, if desired.
Ingredients
Kumara Chips
- 600g red kumara, cut into 1cm chips
- ½-1 teaspoon dried rosemary
Rosemary Lamb
- 550g lamb rump steaks (at room temperature)
- 1 teaspoon dried rosemary
Sundried Tomato Pesto Mayo
- 2 tablespoons GF mayonnaise
- 80g sundried tomato pesto
- 1 teaspoon water
Salad
- 250g frozen corn
- ½ cos lettuce
- 1 carrot
- ½ telegraph cucumber
- 1-2 teaspoons GF vinegar (e.g. red wine, white wine, cider)
Steps
-
Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ grill to medium-high (if using). Toss kumara and first measure of rosemary on prepared tray with a drizzle of olive oil. Season and roast for 20-25 minutes, or until golden. Turn once during cooking.
-
Pat lamb dry, rub with a little oil and lightly coat both sides with second measure of rosemary. Season and set aside.
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Mix mayonnaise, pesto and water together in a small bowl and set aside. Cook corn in pot of boiling water for 1-2 minutes, until hot through. Drain and rinse under cold water then leave to drain well.
-
When kumara has about 8 minutes cook time remaining, cook lamb. Heat a large fry-pan on medium-high heat and cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for a few minutes.
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While lamb is resting, roughly chop lettuce, peel carrot and cucumber into long thin ribbons and thinly slice cores. Place all in a large bowl, along with corn. Drizzle with a little olive oil and toss through vinegar. Season to taste.
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To serve, divide kumara chips, rosemary lamb and salad between plates with a dollop of sundried tomato pesto mayo on the side.
Nutritional Information
Energy |
1972 kj 471 kcal |
---|---|
Protein | 19.5g |
Carbohydrate | 25.7g |
Fat | 31.8g |