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Seared lamb with salsa verde

and sautéed kumara 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: 2751kj (657Kcal)
  • Protein: 44g
  • Carbohydrate: 33g
  • Fat: 41g
  • Contains: Sulphites, Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE LAMB:

    Remove the lamb leg steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Heat a drizzle of olive oil in a non-stick frying pan over a high heat. 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:

    Roughly chop the mint leaves discarding the stalk. Trim the ends off the green beans then cut in half. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat and once hot add the steamed kumara. Sauté for 2-3 mins then add the green beans and cook for a further 2-3 mins until kumara starts to brown. Stir in the peas and cook for another 2 mins to heat through. Fold in the baby kale to wilt slightly and remove from the heat.

  • TO SERVE:

    Spread the sour cream on to the bottom of each plate. Top with kumara and greens and arrange lamb pieces on top finishing with a sprinkle of chopped mint and remaining 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 sour cream
  • 1 pot of peas
  • 1 bag of baby kale
  • 1 bag of green beans
  • 1 pack of mint

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