BBQ Lamb Steak with Kumara Chips and Pesto Aioli

BBQ Lamb Steak with Kumara Chips and Pesto Aioli

Ready in 35 minutes Serves 4
This dish will appear in My Gluten-Free Bag on Sunday, February 24, 2019.

Ingredients

Kumara

  • 800g orange kumara

Salad

  • ½ iceberg lettuce
  • 1 carrot
  • 1 tomato
  • ¼ red onion (optional, adults)

Lamb

  • 1 pack lamb leg steaks
  • 1 pack GF BBQ lamb spice mix
  • 2 tsp GF balsamic vinegar (optional)
  • 1 tsp GF wholegrain mustard (optional)

To Serve

  • 1 pack GF mint pesto aioli

Have Handy

  • Oil
  • Salt & Pepper

Steps

  1. Cook kumara Preheat BBQ hot plate to medium-high (if using). Preheat oven to 220oC. Cut kumara into chips. Toss kumara with a drizzle of oil on a lined oven tray. Season and roast for about 20-25 minutes, or until golden and tender. Turn once during cooking
  2. Prep salad Roughly chop lettuce; peel carrot into ribbons; slice tomato into thin wedges; thinly slice red onion. Add all to a bowl. Just before serving, toss with a drizzle of oil and vinegar and season to taste.
  3. Pat lamb dry, season and toss with BBQ lamb spice mix and a drizzle of oil. Leave some lamb plain for little foodies. Heat a drizzle of oil in a fry-pan on medium heat. Cook lamb, for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ hot plate. Remove from heat and toss with balsamic vinegar and mustard. Set aside, covered to rest for 3-5 minutes before slicing thickly. Reserve any resting juices.
  4. Serve chips, salad, lamb and any resting juices with aioli. Serve with plain mayo for fussier little foodies.

Nutritional Information

Energy 2904 kj
694 kcal
Protein 32.3g
Carbohydrate 44.5g
Fat 42.3g