Lamb Rump with Braised Cos, Peas and Mint

Lamb Rump with Braised Cos, Peas and Mint

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 16, 2016.
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When preparing your lettuce, simply cut it straight in half. Leaving the base intact will hold the lettuce together and ensure it doesn’t overcook.

Ingredients

BRAISED COS, PEAS AND MINT

  • 150g potatoes
  • 2 teaspoons butter
  • 1 baby cos lettuce, cut in half lengthways with base intact
  • 1 spring onion, finely sliced
  • 1 clove garlic, finely sliced
  • 1 cup frozen peas, defrosted
  • ¼ cup white wine or chicken stock
  • 2 tablespoons sour cream
  • 2 tablespoons chopped mint leaves

LAMB RUMP STEAK

  • 150g lamb rump steak (at room temperature)

Steps

  1. a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
  2. Cut potatoes into quarters and cook in pot of boiling water for about 10 minutes, until tender. Drain and return to pot. Season with salt and pepper and cover to keep warm.
  3. While potatoes cook, pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for about 2 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Cover and set aside to rest.
  4. While lamb rests, return pan to medium heat with a drizzle of oil. Add butter and baby cos lettuce (cut side down) and cook for 1–2 minutes, until starting to caramelise.
  5. Add spring onion, garlic, peas and white wine/stock and simmer for 1–2 minutes, until liquid has almost evaporated.
  6. Reduce heat, stir in sour cream and cook a further 1–2 minutes, until sauce thickens. Remove from heat and add potatoes and mint. Season to taste with salt and pepper and mix to combine.
  7. Place braised cos, peas and mint in middle of plate. Top with lamb rump steak.

Nutritional Information

Energy 2518 kj
602 kcal
Protein 47.7g
Carbohydrate 38.0g
Fat 21.6g