Marinated Lamb

Name: Marinated Lamb
Cook time: 25 min
Yield: 4

with pea smash, kumara and carrot and a mint aioli

Ready in around 25 mins

RECIPE FACT:

There are a lot of sheep in New Zealand. There are in fact an estimated 10 sheep to every Kiwi (New Zealanders, not the bird).

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat your oven to 210°C (fan-bake)
1. TO COOK THE KUMARA AND CARROT:

Empty the steamed kumara onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in preheated oven for 10 mins. Add the carrot chips and cook for a further 10 mins.
2. TO COOK THE PEA SMASH:

Half fill a medium pot with hot water and bring to the boil over a high heat. Empty the peas into the boiling water and cook for 4 mins. Drain into a colander and put in a mixing bowl. Pour over the lemon and garlic oil and use a potato masher or a fork to smash together and combine. Season with salt and pepper.
3. TO COOK THE LAMB:

Heat a drizzle of oil in a large frying pan over a medium-high heat. Add the marinated lamb leg steaks and cook for 2-3 mins on each side. Season with salt and set aside to rest for 3-4 mins. Slice the steaks into 2 cm slices.
TO SERVE:

Divide the kumara, carrot and pea smash between plates. Top with sliced marinated lamb and spoon over any resting juices. Crumble over the feta and serve with mint aioli.