Lamb Rump Steaks with Smoky Bacon Colcannon and Broccoli Salsa

Lamb Rump Steaks with Smoky Bacon Colcannon and Broccoli Salsa

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 16, 2015.
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Colcannon is a traditional Irish dish consisting of mashed potatoes with cabbage.

Ingredients

SMOKY BACON COLCANNON

  • 800 g agria potatoes, peeled and diced 3cm
  • 1 teaspoon butter
  • 150 g diced bacon, finely diced
  • ½ red onion, diced
  • ¼ cabbage, diced 3cm
  • 1 tablespoon butter
  • ¼ cup milk

BROCCOLI SALSA

  • 1 head broccoli, florets and stems finely chopped
  • 2 ½ tablespoons extra-virgin olive oil
  • 2 teaspoons runny honey
  • 3 tablespoons mayonnaise
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon white wine vinegar or cider vinegar
  • 1 tomato, finely diced
  • ½ red onion, finely diced or grated
  • 2 tablespoons chopped basil

TO SERVE

  • 600 g lamb rump steaks (at room temperature)

Steps

  1. a large pot of salted water to the boil. Bring a full kettle to the boil.
  2. Cook potatoes in pot of boiling water until soft, 12–15 minutes. Drain, return to pot, cover and keep warm.
  3. While potatoes cook, prepare rest of the meal. Place broccoli in medium, heat-proof, bowl with a pinch of salt and cover with boiling water. Leave for 3 minutes, until just tender, drain and set aside.
  4. Heat butter and a drizzle of oil in a large fry-pan on medium heat. Fry bacon for 2–3 minutes until browned and slightly crispy. Add onion and cook for 1–2 minutes, until softened. Add cabbage and toss for about 5 minutes, until wilted. Season to taste with salt and pepper. Add potatoes, butter and milk to pan with cabbage and smash up roughly with wooden spoon. Transfer to pot potatoes were cooked in, cover and keep warm.
  5. Wipe pan clean with a paper towel and return to high heat with a drizzle of oil. Pat lamb dry with paper towels and season with salt and pepper. Cook for 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Set aside on a plate, covered with foil to rest for 5 minutes, before slicing thinly against the grain.
  6. While lamb rests, prepare salsa; in a medium bowl combine all remaining salsa ingredients and stir through broccoli. Season to taste with salt and pepper.
  7. Place a large spoonful of colcannon on each plate. Top with lamb, and spoon over broccoli salsa.

Nutritional Information

Energy 2737 kj
654 kcal
Protein 34.0g
Carbohydrate 32.8g
Fat 42.4g