Lamb and Creamy Mint Sauce with Roast Parsnip Salad

Lamb and Creamy Mint Sauce with Roast Parsnip Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 27, 2018.
Order Now
Order Now

Ingredients

SALAD

  • ¼ cauliflower, cut into small florets and stalk diced 1cm
  • 2 parsnips, diced 1-2cm
  • ½ tsp oil
  • 1 tsp dried rosemary
  • 50g baby spinach
  • Drizzle of vinegar (optional)

MINT SAUCE

  • 2 Tbsp lite sour cream
  • 25g mint sauce

LAMB

  • ½ tsp oil
  • 275g lean lamb rump steaks (at room temperature)

TO SERVE

  • 25g feta cheese

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook salad veg. Toss cauliflower and parsnips with oil and rosemary 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 10 minutes cooking remaining, heat oil in a medium fry-pan on high heat. Pat lamb dry, season and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest then slice thinly.
  5. Assemble salad. Toss spinach through cooked veggies on tray along with a drizzle of vinegar (if using). Season.
  6. To serve, divide roast parsnip salad between plates. Top with lamb and mint sauce and crumble over feta.

Nutritional Information

Energy 1675 kj
400 kcal
Protein 36.0g
Carbohydrate 27.9g
Fat 14.9g