Crumbed Steaks with Potato Rounds and Balsamic Veggies

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potato rounds with butter and a drizzle of oil on first prepared tray. Arrange in a single layer and season with salt and pepper. Roast for about 25 minutes or until golden and cooked through. Turn once during cooking.
3. While potatoes are cooking, pat lamb dry with paper towels and season with salt. In a bowl, whisk together egg, milk and mustard. Place breadcrumbs in a second bowl or on a plate. Coat each piece of lamb in egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
4. Heat oil in a fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side until golden. Transfer to second prepared tray and finish cooking in oven for 4–5 minutes for medium-rare (depending on thickness), or until cooked to your liking. Cover with foil to rest for 5 minutes.
5. Wipe out pan used to cook lamb and return to medium heat with a drizzle of oil. Cook capsicum and red onion for 3–4 minutes or until softened. Add tomatoes and vinegar and cook a further 1 minute or until tomatoes start to blister. Remove from heat and season to taste with salt and pepper.
6. Roughly chop spinach and toss in pan with balsamic veggies. Slice lamb steaks in half on an angle. In a small bowl, whisk sour cream and sweet chilli sauce together until smooth.
7. Divide potato rounds, crumbed lamb steaks and balsamic veggies between plates. Dollop with sweet chilli sour cream.