Lamb steaks with coleslaw & corn

Meat
20 Min
very easy
4 People
Rating starstarstarstarstar
Simple homemade spice rubbed lamb steaks served with parsnip chips, coleslaw and corn cobs.

No lamb option - replacement is chicken schnitzels.
1. Set oven to 220ºC.
Wedge parsnips lengthways into 4-6 pieces. Toss with oil, salt and pepper on a lined oven tray and roast for 15 minutes or until tender and golden.

2. Toss coleslaw with aioli and set aside.

3. Remove silks and husks from corn cobs. Place into a saucepan, cover with water and bring to the boil. Drain.

4. In the meantime, combine 1 tsp paprika, 1 tsp thyme, 1 tbsp oil, salt and pepper on a plate (see notes). Heat a pan over medium-high heat, coat steaks in spice mix and cook for 3-4 minutes on each side or until cooked to you liking.

5. Serve steaks with parsnip chips, coleslaw and corn.

Notes:
Add 1/4-1/2 tsp cayenne pepper to spice rub if you like some heat. Use dried oregano if you don’t have thyme in your pantry, alternatively 1 tbsp fresh thyme if you have. 



Try something different? Flatten the steaks with your hands. Combine spices with 100g panko crumbs, coat steaks and cook!

No lamb option - replacement is chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
Parsnips 3
Coleslaw mix 1 bag (400g)
Garlic aioli Mayonnaise 2 tubs
Corn cobs 2
Lamb steaks 600g

From your pantry:
oil (for cooking), salt, pepper, ground paprika, dried thyme