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Seared lamb

with salsa verde and sautéed kumara on wilted greens dressed with minted mascarpone

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: 2720kj (650Kcal)
  • Protein: 42g
  • Carbohydrate: 31g
  • Fat: 31g
  • Contains: Sulphites, Milk
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE LAMB:

    Heat 1 tbsp of olive oil in a non-stick frying pan over a high heat. Remove the lamb leg steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Once the pan is hot add the lamb steaks to the pan and sear on each side for 3 mins for pink lamb, a little longer for more cooked. Remove from the heat and rest for 1-2 mins. Spread salsa verde over the lamb and then slice steak into 2-3 pieces.

  • 2. TO COOK THE VEGETABLES:

    Remove the mint leaves from the stalk and thinly slice them. Stir into the mascarpone with a pinch of salt. Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat and once hot add the steamed kumara. Sauté for 5-6 mins until kumara starts to brown. Stir in the peas and cook another 2 mins to heat through. Fold in the baby kale to wilt slightly and remove from the heat. Season with salt.

  • TO SERVE:

    Spread a little of the minted mascarpone on to the bottom of the plate. Top with kumara and greens. Arrange lamb pieces on top finishing with remaining minted mascarpone and salsa verde.

Ingredients In your box:
  • 1 pack of lamb leg steaks
  • 1 pack of steamed kumara
  • 1 pot of salsa verde
  • 1 pot of mascarpone
  • 1 pot of peas
  • 1 bag of baby kale
  • 1 bag of mint

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