NZ Lamb Steak
with Potato Mash & Mint Sauce
Ingredients
1 packet
Mint
1
Broccoli
3 packet
Potato
1
Carrot
1
Garlic
Lamb Leg Steaks
Nutrition Values
Cooking Steps
Bring a large saucepan of water to the boil. Peel and cut the kumara into 2cm chunks. Add the kumara to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the kumara to the saucepan. Add the butter and salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
Boil the kettle. Pick the mint leaves and finely chop. In a medium bowl, combine the mint, sugar, boiling water and a pinch of salt. Stir to combine and allow to cool slightly. Once cool, stir in the vinegar and set aside.
Finely chop the garlic (or use a garlic press). Slice the zucchini into 1 cm half-moons. Trim the green beans. Roughly chop the silverbeet.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini and green beans and cook until tender, 3-4 minutes. Add a splash of water to help the veggies cook evenly. Add the silverbeet and garlic and cook until wilted, 2 minutes. Season to taste with salt and pepper and transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Add the zucchini and green beans and cook until tender, 3-4 minutes. Add a splash of water to help the veggies cook evenly. Add the silverbeet and garlic and cook until wilted, 2 minutes. Season to taste with salt and pepper.
Thinly slice the lamb. Divide the kumara mash and garlic veggies between plates. Top with the lamb and spoon over the mint sauce.
