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)
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
