Hickory Glazed Lamb with Cheesy Roasties

Hickory Glazed Lamb with Cheesy Roasties

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 24, 2018.
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Ingredients

Cheesy Roasties

  • 400g potatoes
  • ½ carrot
  • 1 courgette
  • ½ red onion
  • 1 Tbsp smoked paprika spice
  • ¼ cup grated Parmesan cheese
  • 1/3 bag baby spinach

Lamb

  • 300g lamb rump steaks (at room temperature)
  • 1 Tbsp hickory sauce
  • 1½ tsp Worcestershire sauce
  • ¼ tsp salt

Hickory Mayo

  • 3 Tbsp mayonnaise
  • 1 Tbsp hickory sauce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes, carrot, courgette and red onion 2cm. Toss on prepared tray with smoked paprika spice and a drizzle of oil. Season and roast for about 20 minutes, until golden and tender.
  2. While veggies are roasting, pat lamb dry and place in a bowl with firsdt measure of hickory sauce, Worcestershire sauce and salt. Toss to coat and season with pepper. Set aside to marinate for about 10 minutes.
  3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat and cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes before slicing thickly.
  4. When potatoes have finished cooking, sprinkle with cheese and return to oven for about 5 minutes, until cheese is bubbling and melted. Remove from oven and toss with baby spinach to wilt. Combine mayonnaise and second measure of hickory sauce in a small bowl.
  5. To serve, pile cheesy roasties onto plates, top with slices of hickory-glazed lamb and dollop with hickory mayo.

Nutritional Information

Energy 2306 kj
551 kcal
Protein 37.0g
Carbohydrate 31.5g
Fat 30.1g