Lamb rump steaks with potato and onion salad
A light and delicious summer salad
4
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
A classic potato salad featuring capers, parsley and a little red onion is the perfect complement for juicy lamb rumps straight from the hot hot barbecue.
A classic potato salad featuring capers, parsley and a little red onion is the perfect complement for juicy lamb rumps straight from the hot hot barbecue.
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Ingredients
600g Quality Mark lamb rumps
i
600g waxy potatoes
1 red onion
diced
a small handful of parsley
chopped
50g capers
drained and roughly chopped
4 Tbsp mayonnaise
50ml milk
A pinch of salt
A pinch of black pepper
Method
To Sear Steak
To Make Salad
1
Heat a frying pan over a high heat, season the steaks with salt and pepper, brush them with olive oil.
2
Cook on one side until moisture appears then cook the other side.
3
Test the ‘degree of doneness’ by touching the meat - it should feel springy for medium.
4
Leave to rest for 5 minutes.
Nutrition Information per Serving (489g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1857kJ (443 kcal)
Protein
51.1g
Total Fat
13.5g
Saturated Fat
3.7g
Carbs
27.4g
Dietary Fibre
g
Sodium
541mg
Iron
5.1mg
Zinc
6.5mg
Vitamin B12
4.5µg
