Spiced lamb steaks with grilled vegetable and kale salad
3 medium, desiree
250 g, mini roma
1 medium, cut into thin wedges
1 large, coarsely chopped
Lean lamb leg steak
400 g, (Buy 4 x 125g)
120 g, baby
- Place the potatoes on a plate lined with paper towel. Microwave on high (100%) for 4 minutes or until just tender. Cut potatoes into wedges.
- Combine oil and garlic in a small bowl. Combine tomato, onion, capsicum and potato wedges in a large bowl. Add half the oil mixture and toss to coat the vegetables. Season.
- Heat a barbecue or chargrill on medium-high. Add the spices to the remaining oil mixture and stir to combine. Rub lamb steaks with the spice mixture. Cook lamb for 2-3 minutes on each side or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest.
- Meanwhile, cook vegetables on the barbecue, turning occasionally, for 4-5 minutes or until lightly charred and tender. Place grilled vegetables in a large bowl. Add kale and toss to combine. Slice lamb thickly. Serve with grilled vegetable and kale salad.