Lamb rump steaks with potato and onion salad![]() ![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
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 |
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.