Turn a regular lamb and boiled potato dinner into something rather fancy – and in only 20 minutes! This vinaigrette with olives & basil gives beautiful flavour.
- 600 g lamb rump steaks, trimmed of excess fat
- 800 g baby potatoes, halved
- 4 carrots, peeled and chopped
- 250 g punnet cherry tomatoes
- ½ cup finely chopped mixed pitted olives
- ¼ cup finely chopped fresh basil, plus extra leaves to garnish
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp chopped, drained baby capers
- 1 tsp Dijon mustard
- Season lamb with salt and pepper.
- To make olive vinaigrette, combine all ingredients in a small bowl.
- Boil, steam or microwave potatoes and carrots, separately, until tender. Drain.
- Heat an oiled, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.
- Add potatoes, carrots and tomatoes to same pan. Cook, stirring occasionally, until tomatoes are blistered.
- Serve lamb with tomatoes, potatoes, carrots and vinaigrette. Garnish with basil leaves.
Vinaigrette can be made the day before – leave out basil and stir in just before serving. Season with pepper only, as olives and capers are salty enough.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.8 g|
|Total carbohydrates||28.9 g|
|- Sugars||5.6 g|
|Dietary fibre||6.3 g|