Lamb and Creamy Mint Sauce with Roast Pumpkin Salad

Lamb and Creamy Mint Sauce with Roast Pumpkin Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, May 27, 2018.
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Ingredients

SALAD

  • ¼ cauliflower, cut into small florets and stalk diced 1cm
  • 1 parsnip, diced 1-2cm
  • ¾ tsp dried rosemary
  • ¼ tsp oil
  • 1 handful baby spinach
  • ¼ tsp vinegar
  • ¼ tsp mustard
  • 1 Tbsp feta cheese, crumbled

MINT SAUCE

  • 1 Tbsp lite sour cream
  • 2 tsp mint sauce

LAMB

  • ¼ tsp oil
  • 140g lean lamb rump steak (at room temperature)

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook salad. Toss cauliflower and parsnip with rosemary and oil on prepared tray and season. Roast for 18-20 minutes, until tender.
  3. Make mint sauce. In a small bowl, mix together sour cream, mint sauce and a splash of water. Season and set aside.
  4. Cook lamb. When vegetables have 12 minutes cook time remaining, heat oil in a medium fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest before slicing thinly.
  5. Assemble veggies. Add roast veggies and spinach to a medium bowl, crumble in feta and toss through vinegar and mustard. Season.
  6. To serve, place roast parsnip salad onto a plate. Top with lamb and mint sauce.

Nutritional Information

Energy 1786 kj
427 kcal
Protein 39.1g
Carbohydrate 30.6g
Fat 14.8g