Lamb rump steaks with red lentil salad
Simple lamb dinner with salad
4
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day.
This lamb rump with red lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Replace lamb rump with leftover cold lamb roast meat and serve alongside this colourful red lentil salad.
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.
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Ingredients
Lamb and salad
600g Quality Mark lamb rumps
i
3/4 cup red lentils
1 red capsicum
1 yellow capsicum
3 tomatoes
1 Lebanese cucumber
a small handful of parsley
chopped
a small handful of mint leaves
chopped
1/2 tsp ground cumin
1 red onion
chopped
juice and grated zest of 1 lemon
2 Tbsp olive oil
A pinch of black pepper
To serve
lime
grilled
Method
To sear steak
To make salad
To serve
1
Heat a frying pan with a splash of oil over a high heat.
2
Cook on one side of the lamb until moisture appears, then turn and cook the other side.
3
Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.
4
Remove from heat and allow to rest, loosely covered with aluminium foil.
Nutrition Information per Serving (509g)
Energy
1963kJ (469 kcal)
Protein
45.4g
Total Fat
16.8g
Saturated Fat
3.8g
Carbs
27.4g
Dietary Fibre
10.2g
Sodium
71.6mg
Iron
8.7mg
Zinc
6.2mg
Vitamin B12
1.2µg
