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Paprika lamb steak

Name: Paprika lamb steak
Cook time: 25 min
Yield: 4

with roasted tomato sauce, almonds and feta yoghurt

Ready in around 25 mins

RECIPE FACT:

There are two main paprika making regions in Spain: La Vera in Extremadura and Murcia. Both regions ensure the precise following of the centuries-old process of growing, smoking and grinding the peppers.

Nutritional Info:

Energy: 2722kj (651Kcal)
Protein: 41g
Carbohydrate: 33g
Fat: 26g
Contains: Milk, Tree nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE POTATOES AND VEGETABLES:

Line an oven tray with baking paper. Peel the red onion and cut in 1/2 cm wedges. Place the steamed potatoes onto the tray with the red onion, drizzle with oil and season with salt and pepper then cook in the oven for 15 mins. Add the red capsicum strips to the tray and cook for a further 10 mins.
2. TO COOK THE LAMB STEAKS:

Remove the spiced lamb leg steaks from their packaging and season with salt and pepper. Heat a drizzle of oil in a large frying pan over a medium-high heat. Once hot, cook the steaks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest a few minutes before slicing, against the grain.
3. TO HEAT THE ROASTED TOMATO SAUCE:

Place the frying pan back over a medium-high heat, once hot add the roasted tomato sauce for 30-60 secs.
TO SERVE:

Spread the roasted tomato sauce over the plates. Top with the potatoes, capsicum and red onion and a scattering of mizuna leaves. Place lamb steaks on top, drizzle with feta yoghurt and a sprinkle of toasted almonds.