Seared lamb with mint pea mash and roasted tomatoes
(at time of publication)
- cooking spray oil
- 2 x 250g lamb back straps
- 250g cherry tomatoes, halved
- 2 tablespoons balsamic vinegar, plus extra, to drizzle
- 2 tablespoons chopped fresh mint
- 3 cups frozen peas, thawed
- 1 teaspoon olive oil
- ½ lemon, 1 teaspoon zest
- 1 clove garlic, crushed
- 4 cups baby spinach
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1 Preheat oven to 200ºC.Spray a large frying pan with oil and place over a high heat. Add lamb and sear for 2 minutes each side until brown all over. Transfer to a baking tray and roast for 6-8 minutes (depending on thickness). Remove from oven. Cover loosely with foil and rest for 5 minutes.
2 Place tomatoes cut side up on a baking tray lined with baking paper. Drizzle with balsamic, season with black pepper and roast for 10 minutes or until wilted. Transfer to a bowl and add half the mint.
3 Meanwhile, cook peas in a large saucepan of boiling water for 2-3 minutes or until bright green and tender. Drain well. Blend peas with a stick blender or in a food processor. Add olive oil, lemon zest, garlic and the remaining mint. Process a little, leaving some texture.
4 Slice lamb in 1cm-thick slices. Divide lamb, mash and tomatoes among serving plates. Drizzle with extra balsamic and serve.
Spinach and bread rolls
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 3g
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