With this bespoke peppercorn blend, it’s time for the humble pepper seasoning to shine. You’ll be blown away with the subtle flavours that you may not have noticed in pepper before. When it’s not jostling amongst other flavours, there are hints of citrus, mustard and even sweetness – just delicious! This is a seriously punchy crust, but lamb can hold its own here. We’ve also softened the blow with a crunchy, sweet and warm potato salad. HelloFreshers, it’s time to earn your crust.
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whole egg mayonnaise(ContainsEgg)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm pieces. Trim and destring the snow peas. Finely slice the spring onions and roughly chop the parsley.
Toss the potatoes in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 30 minutes or until golden and tender.
Meanwhile, roughly crush the mixed peppercorns in a spice grinder or mortar and pestle. Transfer to a plate and season with a good grind of salt. Lightly brush the lamb leg steaks with a dash of olive oil and press into the crushed peppercorns to coat on one side only.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the steaks, crust side down, and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm. Rest for 5 minutes.
While, the steaks are resting, bring a small saucepan of water to the boil. Add the snow peas and blanch for 1 minute or until just tender. Drain.
Meanwhile, combine the whole egg mayonnaise and Dijon mustard in a large bowl. Then, fold through the roasted potato, spring onion, snow peas and parsley. Season with salt and pepper.
To serve, divide the steaks and potato salad between plates.