Lamb Steaks with Sumac Wedges and Courgette Yoghurt Slaw

Lamb Steaks with Sumac Wedges and Courgette Yoghurt Slaw

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 28, 2018.
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Alternatively, cook lamb on BBQ grill for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.

Ingredients

Sumac Wedges

  • 400g potatoes
  • 1 tablespoon sumac

Courgette Yoghurt Slaw

  • 75g yoghurt
  • 1 tablespoon mayonnaise
  • Juice of ¼ lemon
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey
  • ¼ red cabbage *
  • ½ cos lettuce *
  • 1 carrot
  • 1 courgette

Lamb Steaks

  • 300g lamb leg steaks (at room temperature)

To Serve

  • 1-2 tablespoons chopped parsley leaves

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using). Cut potatoes into 2cm wedges and toss on prepared tray with sumac and a drizzle of oil. Season then roast about 25 minutes, until golden and tender. Turn once during cooking.
  2. In a large bowl, whisk together yoghurt, mayonnaise, lemon juice, mustard and honey.
  3. Thinly shred cabbage until you have about 2 cups worth; thinly shred lettuce; grate carrot and courgette. Add veggies to bowl with dressing, season and toss to coat. Set aside.
  4. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry and season.
  5. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 2 minutes before slicing thickly against the grain.
  6. To serve, divide courgette yoghurt slaw and sumac wedges between plates and top with sliced lamb. Garnish with parsley.

Nutritional Information

Energy 2155 kj
515 kcal
Protein 31.5g
Carbohydrate 32.4g
Fat 27.5g