Seared Lamb Leg Steaks

Seared Lamb Leg Steaks

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 10, 2017.
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with baby cos salad and chimichurri sauce

Ingredients

CUMIN KUMARA

  • 400g kumara, diced 1-2cm
  • 2 cloves garlic, minced
  • ½-1 teaspoon kumara spice
  • ¼ teaspoon salt
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 tablespoon water

BABY COS SALAD

  • ½ broccoli
  • 1 baby cos lettuce
  • 1 courgette
  • ¼-½ red onion (optional)
  • 1/2 punnet cherry tomatoes
  • 2-3 tablespoons parsley leaves and stalks
  • ¼ cup fresh chimichurri sauce
  • ¼ cup yoghurt

SEARED LAMB LEG STEAKS

  • 550g lamb leg steaks (at room temperature)
  • 1 packet lamb rub
  • ½ teaspoon salt
  • 1 teaspoon oil, for cooking (or use spray oil)

TO SERVE

  • Remaining fresh chimichurri sauce
  • Remaining yoghurt

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Prepare kumara and garlic. Toss together all cumin kumara ingredients on prepared tray. Roast in oven for 20-22 minutes, until kumara is tender and golden. Turn once during cooking. Set aside
  2. While kumara roasts, dice broccoli florets and stalk 1cm. Place with a pinch of salt, in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
  3. While broccoli cooks, pat lamb dry, add to a bowl with lamb rub and salt, season with pepper and toss to combine.
  4. Heat oil in a large fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes, before slicing very thinly against the grain. Reserve resting juices. Alternatively, cook on BBQ.
  5. . Cut baby cos in half and tear into bite-sized pieces; peel courgette into ribbons and thinly slice core; very thinly slice onion (if using); halve tomatoes; finely chop parsley (reserve 1 tablespoon for serving). Add all to a large bowl with drained broccoli and all remaining salad ingredients. Toss to combine and season to taste.
  6. TO SERVE divide baby cos salad between plates. Top with cumin kumara and sliced seared lamb leg steaks. Dollop over chimichurri sauce and yoghurt. Sprinkle over reserved parsley