Chargrilled lamb with creamy potato salad
( SERVES 4 )
Celebrate spring with the season's favourite meat - tender, juicy lamb. From melt-in-the-mouth rump to generously spiced backstrap or simple cutlets, lamb's flavour and versatility is the perfect match for spring's abundant produce.
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|1 cup||Tomato sauce|
|2 tbsp||Maple syrup|
|2 tbsp||Worcestershire sauce|
|2 tsp||Smoked paprika|
|4||Lamb rumps, 200g per rump|
|800 g||Waxy potatoes, peeled and chopped|
|½ cup||Whole egg mayonnaise|
|1 tbsp||Chives, chopped|
|2||Spring onions, thinly sliced|
|¼ cup||Gherkin, chopped|
|1 to taste||Sea salt and cracked black pepper|
- Place the tomato sauce, maple syrup Worcestershire and smoked paprika in a bowl and mix to combine. Add the lamb and toss to coat. Set aside to marinate for 10 minutes. Place the potato in a medium saucepan of salted cold water and bring to the boil. Cook for 18-20 minutes or until tender. Drain and set aside to cool.
- Pre-heat a chargrill pan or barbecue over medium heat. Chargrill or barbecue the lamb for 6 minutes each side for medium or until cooked to your liking. Place the potato, mayonnaise, chives, spring onion, gherkins, salt and pepper in a bowl and mix to combine.
- Slice the lamb and serve with the potato salad. For more recipes from Donna Hay click here.
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