Lamb rump steaks with potato and onion salad

(0 rating - rate this recipe)

Prep: 10 mins

Cook: 20 mins

Serves 4

Low Fat

Excellent source of iron

Low Sodium

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.