These healthy grilled lamb steaks have a surprisingly spicy flavour.
Ingredients
- 700g chat potatoes, halved
- 4 (600g) corn cobs, trimmed, each cut into 3 pieces
- 200g green beans, trimmed, sliced
- 1 lemon
- 1 long red chilli, finely chopped
- 1 long green chilli, finely chopped
- 1/3 cup extra virgin olive oil
- 4 lamb leg steaks
- 1/2 cup finely chopped fresh flat-leaf parsley leaves
Method
- Step 1Place potato in a large saucepan of cold, salted water. Bring to the boil. Boil for 5 minutes. Add corn. Boil for 3 minutes. Add beans. Boil for a further 4 minutes or until all vegetables are just tender. Drain. Return to pan. Cover to keep warm.
- Step 2Meanwhile, finely grate lemon rind (you need 2 teaspoons). Halve lemon. Remove skin and pith from 1 half and dice the flesh. Juice remaining lemon half (you’ll need 1 tablespoon juice). Combine lemon rind, diced lemon, lemon juice, chilli and 3 1/2 tablespoons oil in a jar. Season with salt and pepper. Secure lid. Shake to combine. Set aside.
- Step 3Preheat a chargrill on medium-high. Brush steaks with remaining oil. Season with salt and pepper. Add steaks. Chargrill for 4 to 5 minutes each side, for medium, or until cooked to your liking. Stir parsley through chilli sauce. Serve lamb and vegetables drizzled with chilli sauce.
- High fibre
- Low carb
- Low sodium
- Lower gi
Nutrition
3035 kj
Energy
38.4g
Fat Total
10g
Saturated Fat
9.7g
Fibre
40.2g
Protein
105mg
Cholesterol
281mg
Sodium
49.9g
Carbs (total)
All nutrition values are per serve
Notes
if you want to reduce the heat in this dish, remove the seeds from the chillies.
- Author: Lucy Nunes & Jo Anne Calabria
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
0