Lamb Steaks and Vegetable Mash

Lamb Steaks and Vegetable Mash

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 17, 2018.
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If you’re after a warming mash with this dish, you can either keep the kumara separate on the tray, then crush lightly once roasted, or boil the kumara in a pot of salted boiling water for 15-18 minutes until soft, then drain and return to pot. Mash with ¼ tsp olive oil.

Ingredients

ROASTED VEG

  • ¼ brown onion, thinly sliced
  • 4-5 Brussels sprouts, cut in half
  • ½ bunch baby carrots, green ends trimmed 1cm and cut into halves or quarters lengthways
  • ¼-½ broccoli, cut into small florets
  • 100g kumara, peeled and roughly chopped 2-3cm
  • ½ tsp oil or spray oil

LAMB

  • ¼ tsp oil or spray oil
  • 140g lean lamb rump steak (at room temperature)
  • 25g red wine jus

TO SERVE

  • 1 Tbsp feta cheese

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook vegetables. Toss onion, Brussels sprouts, carrots, broccoli and kumara with oil on prepared tray and season. Roast for 18-20 minutes, until tender. Set aside.
  3. Cook lamb. When vegetables have 8 minutes cook time remaining, heat oil in a fry-pan on medium-high heat. Pat lamb dry, season and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest reserving any resting juices. Reserve pan and allow to cool a little.
  4. Return pan to a low heat and add red wine jus to pan. Heat for about 1 minute, until hot.
  5. Slice lamb thinly against the grain. Add reserved resting juices to jus and simmer gently, until reduced to desired consistency (if necessary).
  6. To serve, place vegetables onto a plate, top with lamb and drizzle over jus. Crumble over feta.

Nutritional Information

Energy 1866 kj
446 kcal
Protein 39.5g
Carbohydrate 31.4g
Fat 15.6g