Cashew-coated lamb with sautéed potatoes

Serves: 4

Time to make: 30 mins

Ingredients

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4 potatoes, cut in 3cm pieces

⅓ cup unsalted cashews, finely chopped

⅓ cup finely chopped fresh parsley

⅔ cup dried gluten-free breadcrumbs

4 x 150g lamb leg steaks, trimmed

1 egg, lightly beaten

1 tablespoon olive oil

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Instructions

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1 Boil potatoes until tender then drain. Set aside.

2 Combine cashews, parsley and breadcrumbs on a plate. Dip steaks into egg then coat in crumb mixture. Heat half the oil in a frying pan over a medium heat. Cook lamb for 4-5 minutes each side. Remove and stand covered for 5 minutes.

3 Heat remaining oil and cook potatoes for 5 minutes until golden. Serve steaks with potatoes and green beans.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 39 g

Total fat 22 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 2 g

Dietary fibre 3 g

Sodium 240 mg

Calcium 50 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.