Warm Lamb Salad with Crispy Potatoes
Preparing dinner for two? This recipe for Warm Lamb Salad with Crispy Potatoes is an extra special dish that will be sure to impress!
Ingredients
- 350 grams baby new potatoes
- 1 stalk rosemary, chopped
- 3 cloves garlic, chopped
- 300 grams lamb steaks, fat trimmed
- 100 grams green beans, blanched
- 1/2 cup mint leaves
- 1/4 cup green olives
- 50 grams feta, crumbled
- 1 tablespoons lemon zest and juice
- 2 cups baby spinach leaves
- 3 tablespoons olive oil
- 1 pinch salt and pepper
- 350 grams baby new potatoes
- 1 stalk rosemary, chopped
- 3 cloves garlic, chopped
- 300 grams lamb steaks, fat trimmed
- 100 grams green beans, blanched
- 1/2 cup mint leaves
- 1/4 cup green olives
- 50 grams feta, crumbled
- 1 tablespoons lemon zest and juice
- 2 cups baby spinach leaves
- 3 tablespoons olive oil
- 1 pinch salt and pepper
- Step 1 of 7Preheat an oven to 200°C (180°C fan-forced)
- Step 2 of 7Par boil the potatoes for 10 minutes until softened. Drain and place into an ovenproof dish. Squash with the back of a spoon.
- Step 3 of 7Drizzle potatoes with 1 tablespoon of oil and sprinkle over half the garlic and rosemary. Season with salt and pepper. Place into the oven for 20 minutes until crispy and golden.
- Step 4 of 7Rub the remaining oil, garlic and rosemary over the lamb steaks.
- Step 5 of 7Fry in a hot pan or barbeque for 4 minutes each side depending on the thickness. Remove and set aside.
- Step 6 of 7Combine the dressing oil and lemon. In a large bowl place the beans, spinach, mint, olives and feta tossing gently. Stir through the dressing just before serving.
- Step 7 of 7To serve place the crispy hot potatoes onto two plates, top with salad, then slice the lamb and arrange on top.
Method
- Step 1 of 7Preheat an oven to 200°C (180°C fan-forced)
- Step 2 of 7Par boil the potatoes for 10 minutes until softened. Drain and place into an ovenproof dish. Squash with the back of a spoon.
- Step 3 of 7Drizzle potatoes with 1 tablespoon of oil and sprinkle over half the garlic and rosemary. Season with salt and pepper. Place into the oven for 20 minutes until crispy and golden.
- Step 4 of 7Rub the remaining oil, garlic and rosemary over the lamb steaks.
- Step 5 of 7Fry in a hot pan or barbeque for 4 minutes each side depending on the thickness. Remove and set aside.
- Step 6 of 7Combine the dressing oil and lemon. In a large bowl place the beans, spinach, mint, olives and feta tossing gently. Stir through the dressing just before serving.
- Step 7 of 7To serve place the crispy hot potatoes onto two plates, top with salad, then slice the lamb and arrange on top.
Nutrition per serving
2850 Kilojoules
Protein43 grams
Fat44 grams
Carbs25 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Preheat an oven to 200°C (180°C fan-forced)
- Step 2 of 7Par boil the potatoes for 10 minutes until softened. Drain and place into an ovenproof dish. Squash with the back of a spoon.
- Step 3 of 7Drizzle potatoes with 1 tablespoon of oil and sprinkle over half the garlic and rosemary. Season with salt and pepper. Place into the oven for 20 minutes until crispy and golden.
- Step 4 of 7Rub the remaining oil, garlic and rosemary over the lamb steaks.
- Step 5 of 7Fry in a hot pan or barbeque for 4 minutes each side depending on the thickness. Remove and set aside.
- Step 6 of 7Combine the dressing oil and lemon. In a large bowl place the beans, spinach, mint, olives and feta tossing gently. Stir through the dressing just before serving.
- Step 7 of 7To serve place the crispy hot potatoes onto two plates, top with salad, then slice the lamb and arrange on top.