Lamb Rump Steaks with Roast Vegetables and Gravy

Lamb Rump Steaks with Roast Vegetables and Gravy

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 16, 2018.
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Add peas to the gravy, if you prefer a traditional pea and gravy style.

Ingredients

VEGETABLES

  • 200g pumpkin
  • ½ beetroot, diced 2cm
  • 1 carrot, diced 2cm
  • 125g frozen peas
  • 1/3 bag baby kale
  • ½ tsp balsamic vinegar

GRAVY

  • ½ brown onion, thinly sliced
  • 1 pack lamb gravy mix
  • ¾ cup chicken stock

LAMB

  • 275g lean lamb rump steaks

TO SERVE

  • ½ bunch mint, chopped
  • 25g feta cheese, crumbled

Steps

  1. Preheat oven to 220ºC.
  2. Prep & cook vegetables. Toss pumpkin, beetroot and carrot on a lined oven tray with ½ tsp oil. Season and roast for about 20 minutes, then add peas and kale to tray and roast a further 3-4 minutes.
  3. Prep gravy ingredients.
  4. Cook lamb. Heat ½ tsp oil in a medium fry-pan on medium-high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered. Reserve pan.
  5. Cook gravy. Heat ½ tsp oil in reserved pan on medium-high heat. Cook onion for 4-5 minutes, until softening. Add lamb gravy mix and cook for 30 seconds, until fragrant. Add stock and cook for 1-2 minutes, until sauce has thickened slightly. Season.
  6. Slice lamb thinly against the grain. Add any resting juices to gravy.
  7. Finish vegetables. Toss vinegar through vegetables on tray. Season.
  8. To serve, place vegetables on plates and top with lamb and gravy. Sprinkle over mint and feta.

Nutritional Information

Energy 1563 kj
374 kcal
Protein 38.2g
Carbohydrate 23.4g
Fat 14.0g