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Description
In summertime I like my food to be simple and light. This dish can be cooked on the barbecue or indoors. It’s my take on a classic roast lamb Sunday lunch, turned into the perfect meal for a sunny day when you don’t want to spend ages in a hot kitchen. Here I use thin lamb rump steaks, which can be cooked on a griddle pan or a barbecue in minutes. Simply serve them on a plate of cooked peas with a fresh mint sauce poured over.
Ingredients
US|METRIC
8 SERVINGS
- 1 lamb (Knorr, or Chicken Stock cube)
- 1 Tbsp. olive oil
- 2 tsp. chopped fresh thyme (finely)
- 8 lamb rump steaks (thin)
- 400 grams peas (either fresh, shelled peas or frozen, boiled until just tender, drained and cooled)
- 1 shallot (finely chopped)
- 150 grams caster sugar
- 150 mL white wine vinegar
- 15 grams fresh mint (pack)
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Directions
- First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
- Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.
- Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium5mg0% |
| Potassium190mg5% |
| Protein3g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars21g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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