Garlic & Rosemary Crumbed Lamb
with a Warm Broccoli salad
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
Remember when ‘salad’ in this country used to mean some white iceberg lettuce, a couple slices of anaemic tomato and raw onion? Thank goodness for progress! This salad of roast broccoli and red onion is testament to just how good veggies can taste. It’s the perfect side for our herby lamb steaks.
Ingredients
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bunch
rosemary
2
lamb leg steaks
2 clove
garlic
1 head
broccoli
½
red onion
1 packet
green beans
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
½ tub
Dijon mustard
Not included in your delivery
2 tbs
olive oil
2 tsp
apple cider vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, pick and roughly chop the rosemary leaves, peel and crush the garlic, chop the broccoli into 2 cm florets, finely slice the red onion, and trim and halve the green beans.
In a medium bowl combine the panko breadcrumbs, half the olive oil and the rosemary. Season with salt and pepper.
Place the lamb leg steaks in a separate medium bowl. Toss in the garlic and a dash of olive oil. Season with salt and pepper. Place on a lined oven tray. Top with the panko crumbs and press down so they stick. Drizzle with a little extra olive oil.
Lay the broccoli florets and red onion on the same tray. Season with salt and pepper and toss in a little olive oil. Place the tray in the oven for 15-20 minutes, or until the lamb crumb is golden and the lamb is cooked through. Add the green beans in the last 10 minutes of the lamb cooking time.
Transfer the broccoli, beans and red onion to a third bowl. Toss with the slivered almonds, remaining olive oil, Dijon mustard and apple cider vinegar. Season with salt and pepper.
To serve, divide the broccoli salad and crumbed lamb between plates. Enjoy!
