Lamb Rump Steaks with Minty Baby Potatoes

Lamb Rump Steaks with Minty Baby Potatoes

Ready in 30 minutes • Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, September 2, 2018.
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Ingredients

Potatoes

  • 800g baby potatoes
  • 100g mint aioli

Lamb

  • 600g lamb rump steak
  • 1 Tbsp lamb spice

Salad

  • ½ telegraph cucumber *
  • 2 carrots
  • 100g mesclun
  • ½-1 sachet honey mustard dressing
  • 35g chopped walnuts and cranberries

Steps

  1. Prep and cook potatoes Preheat oven to 220°C. Preheat BBQ grill, if using. Cut potatoes into halves or quarters until they are same size. Toss with a drizzle of oil on a lined oven tray. Season and roast for 25 minutes, until golden and tender.
  2. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry and toss with lamb spice and a drizzle of oil. Season and cook for about 2 minutes each side, until browned but not cooked through. Transfer to a second lined oven tray and roast for 8–12 minutes for medium (depending on thickness), or until cooked to your liking. Set aside to rest. Alternatively, cook lamb on BBQ for about 15 minutes for medium (depending on thickness) or until cooked to your liking.
  3. Prep salad Cut cucumber in half lengthways and thinly slice. Peel carrots into ribbons. Add all to bowl with mesclun and honey mustard dressing, toss to combine. Season to taste and sprinkle with chopped walnuts and cranberries.
  4. To finish Fold mint pesto aioli through potatoes and season to taste. Thinly slice lamb against the grain.
  5. To serve Divide minted baby potatoes between plates, top with sliced lamb and serve salad on the side.