Mint and Honey Lamb with Garlic Smashed Potatoes

Mint and Honey Lamb with Garlic Smashed Potatoes

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 14, 2018.
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Keep some salad undressed. Leave the garlic off some potatoes and marinade off lamb. Slice some cucumber into little discs/wheels.

Ingredients

Garlic Smashed Potatoes

  • 600g potatoes, diced 2-3cm
  • 1 tablespoon melted butter
  • 2 cloves garlic, crushed

Mint and Honey Lamb

  • 550g lamb rump steaks (at room temperature)
  • 1 teaspoon dried mint
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Summer Salad

  • ½ cos lettuce
  • 2 tomatoes
  • ½ telegraph cucumber
  • 1-2 teaspoons vinegar (e.g. white wine, red wine)
  • 2 teaspoons olive oil

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using). Prepare garlic smashed potatoes ingredients. Toss potatoes with a drizzle of olive oil on first prepared tray. Season and roast for 15 minutes. Remove from oven, toss through butter and garlic and roast a further 10 minutes, until potatoes are tender.
  2. While potatoes cook, pat lamb dry. Combine all mint and honey lamb ingredients (except lamb) together in a medium bowl and mix well. Using clean hands, add lamb and rub with marinade. Set aside to marinate for 5 minutes, or longer if time allows. While lamb marinates, prepare salad.
  3. Thinly slice lettuce and dice tomatoes and cucumber 1-2cm. Add all to a large bowl and toss with vinegar and a drizzle of olive oil.
  4. Heat a drizzle of oil in a large fry-pan on medium heat (or use BBQ). Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. If the marinade on the lamb starts to burn, turn the temperature down. Set aside, covered, to rest.
  5. When potatoes have finished cooking, lightly crush, using a potato masher to break up slightly. Season to taste. Thinly slice lamb against the grain.
  6. To serve, divide garlic potatoes between plates, top with pieces of mint and honey lamb and serve summer salad on the side.

Nutritional Information

Energy 1917 kj
458 kcal
Protein 26.2g
Carbohydrate 27.5g
Fat 26.5g