Lamb Steak with Salsa Verde Crushed Potato Salad, Asparagus and Watercress

Lamb Steak with Salsa Verde Crushed Potato Salad, Asparagus and Watercress

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 6, 2015.
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This delicious salsa verde is made by our friends at Loft Kitchen.

Ingredients

SALSA VERDE CRUSHED POTATO SALAD

  • 200g baby potatoes, any larger ones cut into halves or quarters
  • ½ capsicum, core and seeds removed and finely diced
  • 1 spring onion, thinly sliced
  • 2 tablespoons salsa verde

LAMB AND VEGETABLES

  • 150g lamb rump steak (at room temperature)
  • 3 asparagus spears, woody ends trimmed
  • ½ bunch watercress

Steps

  1. a small pot of salted water to the boil. Preheat BBQ grill to high (if using).
  2. Cook potatoes in pot of boiling water for about 12 minutes, until just cooked. Drain and run under the cold tap to cool a little. Set aside.
  3. While potatoes are cooking, prepare the rest of the meal. Pat lamb dry with paper towels. Heat a drizzle of oil in a small fry-pan on high heat (or use BBQ grill). Season lamb with salt and cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan/BBQ and wrap in foil to rest. Add asparagus to same pan (or BBQ) and toss until charred and tender, 1–2 minutes. Season to taste with salt and pepper.
  4. Toss cooked potatoes, capsicum and spring onion with salsa verde and roughly crush potatoes with a fork. Slice lamb, if desired.
  5. Place salsa verde crushed potato salad onto a plate with some watercress and asparagus. Top with lamb.

Nutritional Information

Energy 2687 kj
642 kcal
Protein 38.9g
Carbohydrate 32.5g
Fat 38.1g