Lamb and Creamy Mint Sauce with Roast Parsnip Salad

Lamb and Creamy Mint Sauce with Roast Parsnip Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
Order Now
Order Now

Ingredients

SALAD

  • 3 parsnips, diced 1-2cm
  • ½ cauliflower, cut into small florets and stalk diced 1cm
  • 1½ tsp oil
  • 2 tsp dried rosemary
  • 1/3 bag baby spinach
  • Drizzle of vinegar (optional)

MINT SAUCE

  • ¼ cup lite sour cream
  • 50g mint sauce
  • ¼ tsp salt

LAMB

  • 1 tsp oil
  • 550g lean lamb rump steaks (at room temperature)

TO SERVE

  • 50g feta cheese

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook salad. Toss parsnips and cauliflower with oil and rosemary on prepared tray and season. Roast for 18-20 minutes, until tender.
  3. Make mint sauce. In a small bowl, mix together sour cream, mint sauce, salt and a splash of water. Set aside.
  4. Cook lamb. Heat oil in a large fry-pan on high heat. Pat lamb dry, season and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Slice thinly.
  5. Assemble salad. Toss spinach through cooked veggies on tray, along with a drizzle of vinegar (if using). Season.
  6. To serve, divide salad between plates. Top with lamb and mint sauce and crumble over feta.

Nutritional Information

Energy 1541 kj
368 kcal
Protein 35.2g
Carbohydrate 22.6g
Fat 14.3g