Lamb Steaks with Potato Rounds and Feta and Pea Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 11, 2018.

Alternatively, cook lamb plain on BBQ and serve BBQ sauce on the side. Don’t forget to scrub your potatoes before cutting.

Ingredients

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 high (if using). Prepare potatoes. Toss potato rounds on prepared tray with a drizzle of oil and season. Arrange in a single layer and roast for about 25 minutes, until golden. Turn once during cooking.
While potatoes are cooking, prepare the rest of the meal. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and rinse under cold water then drain well. Set aside in a large bowl. Shred lettuce and set aside.
When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry and cook for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking.
Add BBQ sauce to pan, stirring to coat lamb evenly, and cook for a further 10–20 seconds. Remove from pan and set aside, covered, to rest for 5 minutes. Slice thickly against the grain.
Add spinach and lettuce to bowl with peas and crumble through feta. Toss with vinegar (if using) and a drizzle of olive oil just before serving. Season to taste.
To serve, divide BBQ lamb slices and potato rounds between plates and serve feta and pea salad on the side.