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

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 26, 2018.

Marinade the lamb overnight (if you have time). This gives the meat heaps of flavour.

Ingredients

Preheat oven to 220ºC.
Prep & cook pumpkin. Toss pumpkin and oil on a lined tray and season. Roast for 22-25 minutes, turning once, until cooked.
Prep lamb. Pat lamb dry. Rub in oil, lamb herb mix and salt. Set aside to marinate.
Prep & cook brocco-feta smash. Bring a medium pot of salted water to the boil. Add broccoli to pot and cook, covered, for 5 minutes.
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. Drain any excess liquid, then crumble in feta. Use a potato masher to roughly smash. Season and cover, to keep warm.
. Cook lamb. When pumpkin has about 10 minutes cook time remaining, heat a large 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.
To serve, divide pumpkin and brocco-feta smash between plates. Top with slices of lamb and dollop over fresh mint sauce.