Lamb Steaks with Roast Potatoes and Mint Pesto Mayo

Lamb Steaks with Roast Potatoes and Mint Pesto Mayo

Ready in 40 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 17, 2019.


Roast Potatoes

  • 1 pack baby potatoes
  • ½ Tbsp thyme leaves


  • 1 pack lamb leg steaks
  • ½ Tbsp thyme leaves
  • 1 pack lamb spices


  • 1 courgette
  • 1 pack green beans
  • ½ broccoli
  • ½ pack sliced almonds
  • ½ cup water

To Serve

  • 2 Tbsp mint pesto mayo

Have Handy

  • Oil
  • Salt & Pepper
  • Butter


  1. 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 20-25 minutes, until tender. Turn once during cooking.
  2. 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.
  3. Prep veggies Cut courgette in half widthways then into 1cm wedges; cut beans in half; cut broccoli into small florets.
  4. 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.
  5. Cook veggies Return pan to medium heat with a drizzle of oil, if needed. Add veggies and water and cook for about 5 minutes, until bright green and tender. Toss through almonds and a knob of butter and season to taste. Thinly slice lamb against the grain.
  6. Serve roast potatoes, lamb and veggies with mint pesto mayo.

Nutritional Information

Energy 2929 kj
700 kcal
Protein 39.1g
Carbohydrate 36.6g
Fat 43.1g