2017-08-21
Lamb rump steaks with potato and onion salad
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Lamb rump steaks with potato and onion salad

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Low Fat Low Fat
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

  • 4 x 200g Quality Mark rump steaks
  • 600g small potatoes
  • 1 red onion, diced
  • ½ bunch parsley, chopped
  • 50g capers, chopped
  • 2 hard-boiled eggs
  • 4 tablespoons mayonnaise
  • 50 ml milk
  • salt and pepper

Method

Pre-heat a frypan, season the steaks with salt and pepper, brush them with olive oil. Cook on one side until moisture appears then cook the other side. Test the ‘degree of doneness’ by touching the meat - it should feel springy for medium. Leave to rest for 5 minutes.
 
Cook the unpeeled potatoes in boiling water for 15 minutes. If they are too big to serve, cut in half after cooking.
 
Once cooled, place the potatoes in a bowl. Add the red onion, parsley, capers, eggs, mayonnaise and milk; mix well and season with salt and pepper.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 489g
Energy kJ (kcal) 1857 (443)
Protein (g) 51.1
Fat (g) 13.5
Saturated (g)
3.7
Carbohydrate (g) 27.4
Sugars (g)
4.0
Sodium (mg) 541
Iron (mg) 5.1
Zinc (mg) 6.5
Vitamin B12 (ug) 4.5
Vitamin D (ug) N/A
Selenium (ug) 16.4
  • When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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