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Salsa verde lamb

Name: Salsa verde lamb
Cook time: 15 min
Yield: 4
Cuisine: Christchurch, New Zealand

with sautéed potato on wilted greens

Ready in around 15 mins

RECIPE FACT:

The city of Christchurch is also geographically unique because it is one of the world's eight pairs of cities that have a near-exact antipodal city (a city on the exact opposite side of the earth). A Coruña, Spain is Christchurch's antipode.

Nutritional Info:

Energy: 2128kj (509Kcal)
Protein: 50g
Carbohydrate: 22g
Fat: 25g
Contains: Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Remove the mint leaves from their stalks and roughly chop. Trim the ends off the green beans and cut in half.
2. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium heat with drizzle of oil. Once hot add the steamed potatoes. Sauté for 3-4 mins then add the green beans, season with salt and cook for a further 2-3 mins or until potatoes are cooked through. Stir in the peas and cook for another 2 mins to heat through. Fold in the baby spinach to wilt slightly, remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE LAMB:

Remove the lamb leg steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the lamb to the pan and cook on each side for 2-3 mins for medium-rare, a little longer for well done. Remove from the pan, cover and allow to rest for 2-3 mins. Spread salsa verde over the lamb and then slice steak into 2-3 pieces against the grain.
TO SERVE:

Spread the sour cream onto the bottom of each plate. Top with potatoes and wilted greens and arrange lamb pieces on top finishing with a sprinkle of chopped mint and remaining salsa verde.