Lamb
Lamb steaks served in a rich, hearty gravy with vegetables served with creamy potato mash and leafy side salad with feta cheese.
No lamb option - replacement is beef rump steaks.
No lamb option - replacement is beef rump steaks.
1. Quarter potatoes and place in a saucepan, cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and return to saucepan (step 5).
2. Heat a large frypan over high heat. Rub lamb steaks with oil, salt and pepper. Cook for 3-4 minutes each side or until nearly cooked through. Set aside on a chopping board, keep pan over medium heat.
3. Add 2 tbsp oil to pan. Slice and add onion, parsnips and carrots as you go along with rosemary leaves. Stir in crushed garlic, 2 tbsp tomato paste and add stock cube.
4. Dissolve 1 tbsp flour in 1 1/2 cup water. Add with olives to pan. Bring to a simmer, stirring until thickened.
Dice lamb and return to pan, simmer uncovered for 5-10 minutes until vegetables are tender. Stir in 1/2 tbsp balsamic vinegar and season with salt and pepper to taste.
5. Mash the potatoes with 2 tbsp butter, salt and pepper.
Arrange leaves in a serving bowl. Slice and add snow peas and crumbled feta.
6. Serve lamb hot-pot with mash and side salad. Drizzle with balsamic vinegar if desired.
Notes:
We choose to leave the skin on our potatoes to retain nutrition. Peel if you prefer.
No lamb option - replacement is beef rump steaks.
2. Heat a large frypan over high heat. Rub lamb steaks with oil, salt and pepper. Cook for 3-4 minutes each side or until nearly cooked through. Set aside on a chopping board, keep pan over medium heat.
3. Add 2 tbsp oil to pan. Slice and add onion, parsnips and carrots as you go along with rosemary leaves. Stir in crushed garlic, 2 tbsp tomato paste and add stock cube.
4. Dissolve 1 tbsp flour in 1 1/2 cup water. Add with olives to pan. Bring to a simmer, stirring until thickened.
Dice lamb and return to pan, simmer uncovered for 5-10 minutes until vegetables are tender. Stir in 1/2 tbsp balsamic vinegar and season with salt and pepper to taste.
5. Mash the potatoes with 2 tbsp butter, salt and pepper.
Arrange leaves in a serving bowl. Slice and add snow peas and crumbled feta.
6. Serve lamb hot-pot with mash and side salad. Drizzle with balsamic vinegar if desired.
Notes:
We choose to leave the skin on our potatoes to retain nutrition. Peel if you prefer.
No lamb option - replacement is beef rump steaks.
baby potatoes 1kg
Lamb steaks 600g
Brown onion 1/2
Parsnips 2
carrots 2
Rosemary 2 sprigs
Garlic 2 cloves
Green Olives 1/2 jar
Mesclun leaves 1/2 bag (100g)
Snow peas 1/2 punnet (125g)
Feta cheese 1/2 block
From your pantry:
oil + butter for cooking, salt, pepper, chicken stock cube, tomato paste, balsamic vinegar, flour (plain, or other)
Lamb steaks 600g
Brown onion 1/2
Parsnips 2
carrots 2
Rosemary 2 sprigs
Garlic 2 cloves
Green Olives 1/2 jar
Mesclun leaves 1/2 bag (100g)
Snow peas 1/2 punnet (125g)
Feta cheese 1/2 block
From your pantry:
oil + butter for cooking, salt, pepper, chicken stock cube, tomato paste, balsamic vinegar, flour (plain, or other)
