Lamb Leg Steaks with Minty Potatoes

Lamb Leg Steaks with Minty Potatoes

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 3, 2017.
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Overloading their plate can intimidate some little foodies! Make sure not to pop too much on to encourage good eating habits.

Ingredients

Minty Potatoes

  • 600g baby potatoes, diced 3cm
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons roughly chopped mint leaves

Lamb Leg Steaks

  • 550g lamb leg steaks (at room temperature)
  • 3 teaspoons lamb spice mix

Pea Salad

  • 2 cups frozen peas
  • 1 courgette
  • 1 capsicum
  • 50g feta cheese

Pea Salad Dressing

  • 2 tablespoons olive oil
  • ½ clove garlic, minced
  • 1 teaspoon honey
  • 2 teaspoons vinegar (e.g. red wine, white wine)
  • ½ teaspoon mustard (e.g. wholegrain, Dijon)

To Serve

  • 25g sliced almonds

Steps

  1. Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Prepare minty potatoes ingredients and garlic. Preheat BBQ hot plate or grill to medium (if using). Add potatoes, salt and boiling water to a medium pot on high heat and bring to the boil with the lid on. Cook for 15-20 minutes, until tender. Remove lid if it starts to boil over. Drain potatoes well and return to pot with butter and mint. Season to taste.
  2. Heat a drizzle of oil in large fry-pan on high heat. Pat lamb dry, toss with lamb spice mix and season. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set lamb aside, covered, to rest. Reserve pan.
  3. While lamb cooks, cook peas in pot of boiling water for 1-2 minutes then drain and refresh under cold water. Cut courgette into 1 x 4cm sticks and set aside. Slice capsicum 1cm. Add capsicum and drained peas to a medium bowl and crumble over feta cheese. Set aside.
  4. Return reserved pan to medium heat with a drizzle of oil. Stir-fry courgette for about 2 minutes, until tender. Add to bowl with peas. Mix all pea salad dressing ingredients together in a small bowl. Toss 2-3 tablespoons of dressing through salad and season to taste.
  5. Slice cooked and rested lamb thinly against the grain.
  6. To serve, divide minty potatoes, slices of lamb leg steak and pea salad between plates. Sprinkle over almonds.

Nutritional Information

Energy 2355 kj
563 kcal
Protein 33.8g
Carbohydrate 29.0g
Fat 34.0g