Tzatziki lamb steaks

Name: Tzatziki lamb steaks
Cook time: 25 min
Yield: 4

with roast potatoes and a green bean, tomato, feta and capsicum salad

Ready in around 25 mins

RECIPE FACT:

Tzatziki originates from the Ottoman empire. Dating back to 1299.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 220⁰C (fan bake).
1. TO COOK THE POTATOES:

Place steamed potatoes on an oven tray lined with baking paper and drizzle with a little olive oil and season with salt and pepper. Place into the preheated oven and roast for 25 mins.
2. TO PREPARE THE FETA AND BEAN SALAD:

Bring a medium pot of water to the boil over a high heat. Trim the ends off the green beans. Drop the beans into the boiling water and cook for 2 mins. Drain into a colander and place into a serving bowl. Dice the tomato into 1 cm cubes. Cut the capsicum in half then remove the seeds and cut into 2 cm squares. Crumble in the feta into the serving bowl along with the baby spinach, diced tomatoes and capsicum to the green beans. Pour over the vinaigrette and season with salt and pepper and toss to combine.
3. TO COOK THE LAMB:

Remove the premium lamb leg steaks from their packaging and pat dry with a paper towel. Heat a drizzle of oil in a large frying pan over a high heat. Once the pan is hot cook the lamb for 2-3 mins on each side. Set aside to rest for 3-4 mins and season with salt. Slice the lamb into 1 cm slices.
TO SERVE:

Place the roast potatoes and the green bean, feta, tomato and capsicum salad on each plate. Top with slices of lamb. Spoon over tzatziki dressing.