- 2 medium (400g) desiree potatoes, peeled
- 1 cup fresh peas or frozen peas
- 4 field mushrooms, stems removed
- olive oil cooking spray
- 300g lamb backstrap
- 2 garlic cloves, crushed
- 1 brown onion, halved, finely chopped
- 1/4 cup chicken gravy powder
- 1 1/2 cups Massel chicken style liquid stock
- 55g can green peppercorns, drained, chopped
- Step 1Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Boil, uncovered, for 12 minutes or until potatoes are tender. Add peas. Boil, uncovered, for 2 minutes. Drain. Mash potatoes and peas in a bowl. Season with salt. Cover to keep warm.
- Step 2Meanwhile, preheat oven to 200°C. Place mushrooms in a roasting pan. Spray with oil. Roast for 5 minutes.
- Step 3Meanwhile heat a non-stick frying pan over medium-high heat. Spray lamb with oil. Cook for 2 minutes each side or until seared. Remove from heat. Spread with garlic. Place in oven with mushrooms. Roast for 10 minutes for medium or until lamb is cooked to your liking. Remove from heat. Cover to keep warm.
- Step 4Return frying pan to medium heat. Spray onion with oil. Cook, stirring, for 1 minute. Reduce heat to low. Combine gravy powder and stock in a jug. Gently stir through onion. Bring to a simmer and cook, uncovered, stirring occasionally, for 1 to 2 minutes or until mixture boils and thickens. Stir in peppercorns. Remove from heat.
- Step 5Place 1 mushroom on each plate. Top with mash. Thickly slice lamb. Top mash with lamb. Drizzle with gravy. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Amanda Lennon
- Image credit: John Paul Urizar
- Publication: Super Food Ideas