Pebre Lamb Salsa

Pebre Lamb Salsa

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, April 15, 2018.
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Add carrot to tray to roast if you prefer cooked carrot.

Ingredients

CHIMICHURRI VEGETABLES

  • 100g kumara, diced 1-2cm
  • ¼ red onion, diced 1-2cm
  • ¼ capsicum, diced 1-2cm
  • ¾ teaspoon chimichurri spice mix
  • ¼ teaspoon oil
  • ¼ teaspoon vinegar

COS SALAD

  • ¼ punnet cherry tomatoes
  • ½ carrot
  • ½ baby cos lettuce
  • ½ sachet French vinaigrette

LAMB

  • 140g lean lamb rump steak (at room temperature)
  • ¼ teaspoon garlic paste (optional)
  • ¼ teaspoon chimichurri spice mix
  • Spray oil

TO SERVE

  • 1 tablespoon coriander
  • 1 pottle pebre salsa
  • 1 tablespoon yoghurt

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Prepare chimichurri vegetables.
  2. Toss all chimichurri vegetable ingredients on prepared tray and season with salt. Spread vegetables out evenly and bake for 21-23 minutes, until tender and lightly golden. Turn once during cook time.
  3. Cut cherry tomatoes in half; thinly slice carrot into rounds (or grate/peel into ribbons); tear lettuce into bite-sized pieces. Add all to a medium bowl. Just before serving, toss with dressing and season to taste.
  4. Finely chop coriander and set aside.
  5. Pat lamb dry, rub with garlic paste (if using) and chimichurri spice mix and season with salt.
  6. When chimichurri vegetables have 10 minutes cook time remaining, heat a medium fry-pan on medium-high heat. Spray pan with oil and cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.
  7. Set aside, covered, to rest for 3-4 minutes before slicing against the grain, reserving any juices. Season lamb.
  8. To serve, place chimichurri vegetables and cos salad onto a plate. Top with lamb and drizzle over any resting juices (if desired). Dollop over pebre salsa and yoghurt and sprinkle over coriander.

Nutritional Information

Energy 1863 kj
445 kcal
Protein 33.5g
Carbohydrate 37.2g
Fat 16.6g