Chargrilled lamb with creamy potato salad
( SERVES 4 )
1/11/2010
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Ingredients
(You can click on ingredients to see more related recipes)
| 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 |
Directions
- 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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