Classic Lamb Steak and Balsamic Sauce
with Garlic Veggie Mash and Tomato Salad
Ingredients
320 grams
Lamb Steak
1 unit(s)
Sweet Potato
2 unit(s)
Carrot
1 unit(s)
Tomato
2 unit(s)
Garlic
2 sachet(s)
Paprika
(Contains Mustard)
40 grams
Salad Leaves
2 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. In a small bowl, combine Aussie spice blend and a generous drizzle of olive oil. Season. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb, fat-side up, to a lined oven tray. Brush spice blend mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into large chunks. Roughly chop tomato. Peel garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Cook potato, carrot and garlic cloves in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return to saucepan. Drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.
• While the lamb is resting, wipe out frying pan and return to medium heat. • Cook the brown sugar, the balsamic vinegar and a splash of water until slightly reduced, 1-2 minutes. • Remove from heat, then stir through the butter and any lamb resting juices. Season to taste. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season.
Slice lamb. • Divide veggie mash, classic roasted lamb and tomato salad between plates. • Spoon balsamic sauce over lamb to serve. Enjoy!
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