Fire up the grill for lime pepper lamb steaks with creamy beetroot sauce.
Ingredients
- 4 (220g each) lamb leg steaks
- 1 1/2 tablespoons McCormick's Cracked Pepper with Lime
- 3 1/2 tablespoons olive oil
- 1kg desiree potatoes
- 2 Lebanese cucumbers, diced
- 2 tablespoons mint leaves
- 1/2 lime, juiced
Beetroot sauce
- 450g can baby beetroot, drained
- 2 tablespoons sour cream
- 1/2 lime, juiced
- 1/2 small garlic clove, crushed
Method
- Step 1Place lamb in a shallow ceramic dish. Sprinkle cracked pepper over both sides of lamb. Pour over 2 tablespoons oil. Turn lamb to coat. Cover. Refrigerate for 1 hour.
- Step 2Using a fork, pierce potatoes 4 times. Place on outer edge of microwave turntable. Microwave, uncovered, on HIGH (100%) for 4 minutes. Remove. Wrap in foil and stand for 10 minutes or until tender. Cut into 1cm-thick slices.
- Step 3Combine cucumber, mint and 1 tablespoon lime juice in a bowl. Season with pepper.
- Step 4Preheat a barbecue plate on medium-high. Drizzle remaining oil over potato. Season with salt and pepper. Barbecue for 4 to 5 minutes each side or until golden. Place lamb on barbecue. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil for 5 minutes.
- Step 5Make beetroot sauce: Process beetroot, sour cream, 1 tablespoon lime juice and garlic in a food processor until smooth. Transfer to a bowl.
- Step 6Arrange potato and lamb on plates. Serve with cucumber salad and sauce.
Nutrition
2952 kj
Energy
36g
Fat Total
11g
Saturated Fat
52g
Protein
354.83mg
Sodium
11g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Noerianto & Kim Coverdale
- Image credit: (N/A)
- Publication: Super Food Ideas
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