Lamb rump steaks with potato and onion salad
A light and delicious summer salad
Serves
4
Prep Time
10 mins
Cook Time
20 mins
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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ShareIngredients
600g Quality Mark lamb rumpsi
600g waxy potatoes
1 red onion
diceda small handful of parsley
chopped50g capers
drained and roughly chopped4 Tbsp mayonnaise
50ml milk
A pinch of salt
A pinch of black pepper
Method
Heat a frying pan over a high heat, season the steaks with salt and pepper, brush them with olive oil.
Cook on one side until moisture appears then cook the other side.
Test the ‘degree of doneness’ by touching the meat - it should feel springy for medium.
Leave to rest for 5 minutes.
Cook the unpeeled potatoes in salted boiling water for 15 minutes.
If they are too big to serve, cut in half after cooking.
Once cooled, place the potatoes in a bowl.
dd the red onion, parsley, capers, eggs, mayonnaise and milk; mix well and season with salt and pepper.
