Lamb Steaks and Vegetable Mash with Red Wine Jus

Lamb Steaks and Vegetable Mash with Red Wine Jus

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 17, 2018.

Make sure you rest your lamb well so it’s lovely and tender. Peel your kumara if you prefer a smoother mash.



  • 1 brown onion, thinly sliced
  • 250g Brussels sprouts, cut in half
  • 1 broccoli, cut into small florets
  • 1 tsp oil or spray oil


  • 2 carrots, roughly chopped 2-3cm
  • 400g kumara, roughly chopped 2-3cm
  • 1 tsp extra-virgin olive oil


  • 1 tsp oil or spray oil
  • 550g lean lamb rump steaks (at room temperature)
  • 100ml red wine jus


  • 50g feta cheese
  • 1-2 Tbsp mint leaves


  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
  2. Prep & cook vegetables. Toss onion, Brussels sprouts and broccoli with oil on prepared tray and season. Roast for 18-20 minutes, until tender. Set aside.
  3. Prep & cook mash. Cook carrots and kumara in pot of boiling water for 15-18 minutes, until soft. Drain, return vegetables to pot and mash until smooth. Stir through oil, season and cover to keep warm.
  4. Cook lamb. When vegetables have 8 minutes cook time remaining, heat oil in a large 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.
  5. Return pan to a low heat and add red wine jus to pan. Heat for about 1 minute, until hot.
  6. Slice lamb thinly against the grain. Add reserved resting juices to jus and simmer until reduced to desired consistency (if necessary).
  7. To serve, spoon mash onto plates. Serve vegetables on side, top with lamb and drizzle over jus. Crumble over feta and sprinkle over mint leaves.

Nutritional Information

Energy 1675 kj
400 kcal
Protein 36.5g
Carbohydrate 27.4g
Fat 14.4g