Pebre Lamb Salsa

Pebre Lamb Salsa

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 15, 2018.

Cut romaine lettuce in half first before tearing into bite-sized pieces, to make it easier.


Ingredients

CHIMICHURRI VEGETABLES

  • ½ teaspoon oil
  • 2 teaspoons water
  • 200g kumara, diced 1-2cm
  • ½ red onion, diced 1-2cm
  • ½ capsicum, diced 1-2cm
  • 1½ teaspoons chimichurri spice mix
  • ½ teaspoon vinegar

ROMAINO SALAD

  • ¼ teaspoon extra-virgin olive oil
  • ¾ teaspoon vinegar
  • Pinch of salt
  • ¼ teaspoon honey
  • ½ punnet cherry tomatoes
  • ½ courgette
  • 1 carrot
  • ½-1 lettuce

LAMB

  • ¾ teaspoon oil
  • 275g lean lamb rump steaks (at room temperature)
  • 1 clove garlic, minced
  • ½ teaspoon chimichurri spice mix

TO SERVE

  • 1 pottle pebre salsa
  • ¼ cup lite sour cream
  • 2-3 tablespoons coriander, finely chopped

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 22-24 minutes, turning once, until tender and lightly golden.
  3. While veggies cook, prepare romaino salad. In a medium bowl, whisk together oil, vinegar, salt and honey.
  4. Cut cherry tomatoes in half; cut courgette and carrot in half and thinly slice; tear lettuce into bitesized pieces. Add all to bowl with dressing.
  5. Set aside and do not toss until just before serving. Once tossed and dressed, season to taste.
  6. Heat oil in a medium fry-pan on medium-high heat. Pat lamb dry, rub with garlic and chimichurri spice mix. Season with salt and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.
  7. Set aside to rest for 3-4 minutes before slicing against the grain reserving any juices and season.
  8. To serve, share chimichurri vegetables between plates. Top with lamb and drizzle over any resting juices (if desired). Serve romaino salad on the side. Dollop with pebre salsa and sour cream and sprinkle over coriander.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 33.1g
Carbohydrate 35.9g
Fat 17.8g