Marinated Mint and Honey Lamb Steaks with Garlic Bread and Vegetables

Marinated Mint and Honey Lamb Steaks with Garlic Bread and Vegetables

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 13, 2016.
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For extra flavour, you can marinate the lamb the night or morning before.

Ingredients

MINT AND HONEY LAMB MARINADE

  • 450g lamb rump steaks (at room temperature)
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 2 teaspoons runny honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

GARLIC BREAD

  • 3 cloves garlic
  • 50g butter, softened
  • 2 par-baked baguettes

VEGETABLES

  • 1 courgette
  • 200g green beans
  • 1/2 bag frozen peas, defrosted
  • 1 tablespoon butter
  • 1 tablespoon chopped mint leaves

Steps

  1. oven to 180°C. Bring a medium pot of salted water to the boil. Preheat BBQ grill to high (if using).
  2. Pat lamb dry with paper towels. Combine all remaining mint and honey lamb marinade ingredients together in a bowl. Add lamb and rub marinade into meat with your hands. Set aside to marinate for 5 minutes.
  3. Mince garlic and combine with butter. Slice baguette in half horizontally. Spread the cut side of both pieces thickly with garlic butter and season with salt and pepper. Place buttered sides of baguette back together, wrap in foil and bake for 10–15 minutes until warmed through.
  4. Heat a drizzle of oil in a fry-pan on medium heat. Cook lamb for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. If lamb starts to burn, reduce heat. Set aside, covered in foil to rest for about 5 minutes then slice.
  5. While lamb is cooking, prepare the vegetables. Dice courgette 1cm; trim ends off beans and slice 1–2cm. Place courgette, beans and peas in pot of boiling water for 2–3 minutes or until just cooked. Drain well and toss with butter and mint. Season to taste with salt and pepper.
  6. Divide lamb and vegetables between plates. Slice garlic bread on an angle and serve on the side.

Nutritional Information

Energy 2312 kj
553 kcal
Protein 33.8g
Carbohydrate 54.6g
Fat 20.9g