Lamb Leg Steak with Horseradish Potato Salad

Lamb Leg Steak with Horseradish Potato Salad

Ready in 25 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 21, 2018.


Potato Salad

  • 150g baby potatoes
  • ½ bunch asparagus
  • 1 cup frozen peas
  • 1 pack horseradish mayo


  • 150g lamb leg steak
  • 1 pack spring lamb spice

To Serve

  • ¼ lemon
  • 1 Tbsp mint leaves

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook potatoes Preheat BBQ grill or hot plate to high (if using). Dice potatoes 2cm, then add to a medium pot and cover with hot tap water. Season with salt and cook on high for about 20 minutes, until tender.
  2. Prep vegetables Thinly slice asparagus and cut lemon into wedges. When potatoes have about 2 minutes remaining, add asparagus and peas to cook for about 2 minutes, until tender. Drain well and return to pot. Toss with horseradish mayo just before serving. Season.
  3. Prep and cook lamb Pat lamb dry and season with salt. Drizzle with a little oil and coat well in spring lamb spice. When potatoes have about 10 minutes remaining, heat a drizzle of oil in a small fry-pan on medium heat. Cook lamb for 2-3 minutes each side for medium, or until cooked to your liking. Alternatively, cook lamb on BBQ grill or hot plate.
  4. Finish lamb Rest lamb, covered, for a few minutes before slicing against the grain.
  5. Serve potato salad with lamb, mint and a lemon wedge.

Nutritional Information

Energy 3667 kj
876 kcal
Protein 48.9g
Carbohydrate 38.0g
Fat 57.2g