Lamb Rump Steaks with Garlic Potatoes & Mint Aioli

Lamb Rump Steaks with Garlic Potatoes & Mint Aioli

Ready in 20 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, August 2, 2020.
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New Zealand lamb rump with garlic salt potatoes, veggies and mint pesto.

Ingredients

Potatoes

  • 800g pre cooked potatoes, cut into rounds
  • 1 pack smoky garlic salt
  • 1 drizzle of oil

Lamb & Veggies

  • 1 broccoli, cut into small florets
  • 200g green beans
  • 100g baby spinach
  • 1 drizzle of olive oil
  • 1 tsp white wine vinegar
  • 600g lamb rump steak
  • 1 drizzle of oil

To Serve

  • 1 pack mint pesto aioli

Steps

  1. Before you start. Preheat oven to 220°C fan bake.
  2. Prep & cook potatoes. Prep potatoes and toss on a lined oven tray with smoky garlic salt and oil. Roast on upper oven rack for 12-14 minutes, until tender and golden.
  3. Prep & cook veggies. Prep broccoli and add to a second lined oven tray with green beans. Toss with oil and season with salt and pepper. Bake on lower oven rack for about 10 minutes, until tender. Add spinach to tray and toss with olive oil and vinegar.
  4. Meanwhile, prep & cook lamb. Heat oil in a large fry-pan on high heat. Pat lamb dry and season with salt and pepper. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Wrap in foil to rest, then slice.
  5. Serve. Potatoes with veggies and lamb. Top with mint pesto aioli.

Nutritional Information

Energy 2261 kj
540 kcal
Protein 38.0g
Carbohydrate 23.0g
Fat 32.0g