Harissa Lamb Rump Steaks with Avocado Salsa

Harissa Lamb Rump Steaks with Avocado Salsa

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 1, 2020.
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Ingredients

Lamb

  • 1 pack lamb rump steaks
  • 1 pack harissa sauce

Potatoes

  • 1 pack potatoes, halved
  • 1 pack red pepper mayo

Salsa

  • 1/2 avocado, diced 2cm
  • 1 tomato, diced 2cm
  • 1 cucumber, diced 2cm
  • 1 bunch coriander, chopped

Steps

  1. Before you start, bring a full kettle to the boil. Preheat BBQ to medium-high (if using).
  2. Cook lamb. Heat a little oil in a fry-pan on medium-high heat. Pat lamb dry, season and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Cover and rest. Alternatively, do this on the BBQ.
  3. Meanwhile, prep & cook potatoes. Add boiling water to a pot. Bring to the boil with a lid on high heat. Add potatoes and cook for about 5 minutes, until warmed through. Drain and return to pot with red pepper mayo. Mix and season to taste.
  4. Meanwhile, prep salsa. In a bowl, mix all salsa ingredients with a drizzle of olive oil and vinegar and season to taste.
  5. Serve lamb, salsa and potatoes drizzled with harissa sauce.

Nutritional Information

Energy 2845 kj
680 kcal
Protein 37.2g
Carbohydrate 35.9g
Fat 42.4g