Herbed Lamb Rump Steak with Roasted Pumpkin and Brocco-Feta Smash

Herbed Lamb Rump Steak with Roasted Pumpkin and Brocco-Feta Smash

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, August 26, 2018.

If you’re not keen on making the brocco-feta smash, simply cook peas and broccoli in a pot of boiling water for 4-5 minutes, until tender. Drain, fold through kale and sprinkle over feta.


Ingredients

PUMPKIN

  • 200g pumpkin
  • ¼ tsp oil or spray oil

LAMB

  • 140g lean lamb rump steak
  • ½ tsp oil or spray oil
  • ½ tsp lamb herb mix

BROCCO-FETA SMASH

  • ½ cup water
  • ¼ broccoli, florets diced 2cm *
  • 2 handfuls baby kale, roughly chopped *
  • ½ cup frozen peas *
  • 1½ Tbsp feta cheese

TO SERVE

  • 1 Tbsp fresh mint sauce

Steps

  1. Preheat oven to 220ºC.
  2. Prep & cook pumpkin. Toss pumpkin and oil on a lined tray. Season and roast for 20-25 minutes, turning once, until cooked
  3. Prep lamb. Pat lamb dry. Rub in oil and lamb herb mix, then season with salt. Set aside to marinate.
  4. Prep & cook brocco-feta smash. Bring a small pot of salted water to the boil. Add broccoli to pot and cook, covered, for 5 minutes
  5. Add kale and peas to pot with broccoli. Stir, cover and cook a further 3 minutes, until soft. If veggies stick, add a splash of water. Remove from heat and leave to steam for 5 minutes, then drain any excess liquid. Crumble in feta and use a potato masher to roughly smash. Season and cover, to keep warm.
  6. . Cook lamb. When pumpkin has about 10 minutes cook time remaining,heat a medium, dry fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered, to rest for 2-3 minutes. Slice thinly against the grain.
  7. To serve, place pumpkin and brocco-feta smash onto a plate. Top with slices of lamb and dollop over fresh mint sauce.

Nutritional Information

Energy 1716 kj
410 kcal
Protein 41.5g
Carbohydrate 22.0g
Fat 15.2g