Lamb on Olive Feta Smash with Vegetables

Lamb on Olive Feta Smash with Vegetables

Ready in 25 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 6, 2016.

Whip up this delicious dish in no time!


Ingredients

OLIVE FETA SMASH

  • 200g roasting potatoes, peeled and diced 1–2cm
  • 1 teaspoon extra-virgin olive oil
  • 1 handful baby spinach leaves, roughly chopped
  • 1 tablespoon chopped Kalamata olives
  • 30g feta cheese

LAMB

  • 150g lamb rump steak (at room temperature)
  • 1 tablespoon chopped thyme leaves
  • Zest of 1/2 lemon
  • 1 teaspoon olive oil

VEGETABLES

  • 1/4 head broccoli, cut into small florets
  • 1/3 punnet cherry tomatoes
  • 1 clove garlic, finely chopped

TO SERVE

  • 1 lemon wedge

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 10–12 minutes, until soft.
  3. Pat lamb dry with paper towels and rub with thyme, lemon zest and olive oil. Set aside.
  4. Heat a drizzle of oil in a small fry-pan on medium to high heat and cook lamb for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Alternatively cook on BBQ grill. Remove and wrap in foil to rest for 2–3 minutes. Keep pan on heat.
  5. Add a drizzle of oil to pan and stir-fry broccoli for 2 minutes, until bright green. Add a splash of water to help it steam. Add tomatoes and garlic and cook a further 1–2 minutes until tomatoes soften. Remove from heat and season to taste with salt and pepper.
  6. Drain potatoes well. Add olive oil, spinach and olives. Crumble in feta and lightly crush potatoes with a fork. Season to taste with salt and pepper. Slice lamb thickly.
  7. Spoon some olive feta smash onto a plate and top with lamb. Serve vegetables on the side and squeeze over lemon juice.

Nutritional Information

Energy 2358 kj
564 kcal
Protein 43.0g
Carbohydrate 36.8g
Fat 25.8g