- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Opposites attract and this combo proves it – crisp apple paired with tender lamb for a quick and delicious family meal.
Ingredients
- 600g Desiree potatoes, washed, cut into wedges (see note)
- 1/4 small white cabbage, cored, finely shredded
- 2 celery sticks, trimmed, thinly sliced diagonally
- 1 Pink Lady apple, halved, cored, very thinly sliced
- 1 small red onion, halved, thinly sliced
- 100ml whole-egg mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup fresh mint leaves
- 4 (about 750g) lamb leg steaks
- 1 tablespoon olive oil
- 85g (1/3 cup) black olive tapenade
Method
- Step 1Place potato in a saucepan. Cover with water. Season with salt and bring to the boil. Cook for 10 minutes or until tender. Drain.
- Step 2Meanwhile, combine the cabbage, celery, apple and onion in a bowl. Add mayonnaise and mustard. Season with salt and pepper. Toss to combine. Stir in the mint leaves.
- Step 3Preheat a large chargrill on medium-high. Brush lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking.
- Step 4Divide the potato and coleslaw among serving plates. Top with lamb and tapenade.
- Low carb
- Lower gi
Nutrition
2489 kj
Energy
32g
Fat Total
8g
Saturated Fat
7g
Fibre
44g
Protein
139mg
Cholesterol
739.02mg
Sodium
13g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
If Desiree potatoes are unavailable, use Red Rascal or Royal Blue potatoes.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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