Rosemary & garlic lamb steaks

Name: Rosemary & garlic lamb steaks
Cook time: 30 min
Yield: 2
Cuisine: Otago, New Zealand

with roast parsnip and brussels sprouts and truffle aioli

Ready in around 30 mins

RECIPE FACT:

Sheep numbers peaked in New Zealand in 1982 to 70 million and then dropped to about 27.6 million.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C.
1. TO COOK THE POTATO, PARSNIP AND BRUSSELS SPROUTS:

Trim the ends off the Brussels sprouts and discard any damaged outer leaves. Cut into quarters and place onto an oven tray lined with baking paper along with the steamed potatoes and parsnip chips. Drizzle with olive oil and cook in the preheated oven for 22-25 mins.
2. TO PREPARE AND COOK THE LAMB:

Heat a non-stick frying pan over a medium-high heat. Once the pan is hot cook the garlic & rosemary marinated lamb leg steaks for 2-3 mins each side for medium rare – slightly longer if you like more cooked. Remove from the pan and season with salt and pepper then rest for 3 mins before slicing into 2 cm slices.
3. TO DRESS THE ROCKET:

Empty the pack of rocket into a serving bowl, drizzle with a little olive oil and season with salt, toss to dress.
TO SERVE:

Divide the roasted vegetables between plates, top with sliced lamb. Finish with a dollop of truffle aioli and serve with rocket salad.