Lamb Steak with Roast Potatoes and Mint Pesto Mayo
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 17, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 17, 2019.
Ingredients
Potatoes
- 800g baby potatoes
- 1 Tbsp thyme leaves
Lamb
- 1 pack lamb leg steaks
- 1 Tbsp thyme leaves
- 1 pack lamb spices
Veggies
- ½ pack green beans
- 1 broccoli
- 1 ⁄3 bag baby spinach
- ½ cup water
- 2 Tbsp butter
- 1 pack sliced almonds
To Serve
- ½ pack mint pesto mayo
Have Handy
- Oil
- Salt & Pepper
Steps
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Cook potatoes Preheat BBQ hot plate or grill to medium-high (if using). Preheat oven to 220°C. Dice potatoes 3cm. Toss on a lined oven tray with first measure of thyme and a drizzle of oil. Season and roast for about 25 minutes, until tender. Turn once during cooking.
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Prep lamb Pat lamb dry and add to a bowl with second measure of thyme, lamb spices and a drizzle of oil. Season, toss to coat and set aside.
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Prep veggies Cut beans in half; cut broccoli into small florets.
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Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively, cook lamb on BBQ.
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Cook veggies Return pan to medium heat with a drizzle of oil, if needed. Add beans, broccoli and water and cook for about 5 minutes, until bright green and tender. Toss through spinach, butter and almonds and season to taste. Thinly slice lamb against the grain.
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Serve roast potatoes, lamb and veggies with mint pesto mayo.
Nutritional Information
Energy |
2890 kj 691 kcal |
---|---|
Protein | 39.0g |
Carbohydrate | 36.3g |
Fat | 42.2g |