NZ Lamb Steak
with Kumara Mash & Mint Sauce
Ingredients
1 packet
Green Beans
1
Garlic
300 g
Beef Rump
1
Zucchini
1
Mint
1
Silverbeet
2
Sweet Potato
Cooking Steps
Boil the kettle. 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.
While the kumara is cooking, 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, then set aside to cool. When the sauce has cooled, stir in the white wine vinegar and set aside.
Slice the zucchini into 1cm half-moons. Trim the green beans. Roughly chop the silverbeet. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the lamb leg steaks on both sides with salt and pepper. When the pan is very hot, add the lamb and cook for 2 minutes on each side for medium-rare (depending on thickness), or 3 minutes for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
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. TIP: Add a splash of water to help the veggies cook evenly. Add the silverbeet and garlic and cook until wilted and fragrant, 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.
