Rosemary Lamb with Kumara Chips and Sundried Tomato Pesto Mayo

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.

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

  1. 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.
  2. Pat lamb dry, rub with a little oil and lightly coat both sides with second measure of rosemary. Season and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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