Lamb with Potato & Mint Salad by Joanne Turner

Dietary Guidelines: , , , , ,

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Serves

2

Ingredients

  • 400 g carisma potatoes, washed and quartered
  • 300 g lamb steaks
  • 1 teaspoon olive oil
  • juice of ½ lemon
  • ¼ cup mint, washed and finely chopped
  • 1 small cob of corn, washed
  • 3 tablespoons sour cream
  • 1 tablespoon white balsamic vinegar
  • cracked pepper
  • 2 cups spinach leaves, washed
  • ¼ cup mint leaves, washed and chopped finely
  • 3 spring onions, washed and sliced finely

Method

  1. Place potatoes in a large saucepan and cover with plenty of hot water. Place lid on and bring to the boil over high heat. Reduce heat to medium and cook, partially covered, for 6–8 minutes. Drain well. Set aside to cool for 10 minutes, then transfer to a large bowl.
  2. Cut excess fat off lamb steaks. Mix oil, lemon juice and mint and marinate lamb in this mixture at room temperature for 10 minutes.
  3. Place corn in a microwave-safe dish with a lid. Cook for 2 minutes on high in the microwave (see Cook’s tip). Allow to cool and cut kernels off the cob.
  4. Heat a griddle pan or barbeque grill on high, shake off marinade and cook lamb for 3–4 minutes on each side or until cooked (see Health tip). Time will vary depending on the thickness of the lamb steaks. Take off the heat and allow to rest for 2–4 minutes covered loosely with foil.
  5. Mix sour cream, vinegar and pepper together, and dress tossed spinach, mint leaves and spring onions. Gently mix cooled potato and corn into the salad.
  6. Serve salad with sliced lamb pieces on top.

RECIPE NOTES

Health tips: While pregnant meat needs to be cooked well on the outside to kill the surface bacteria.  Carisma potatoes are a low GI white potato, which give you longer lasting energy. Any potato variety can be used but most other varieties have a higher GI.

Cook’s tip: Alternatively you can cook corn in a steamer, just place above the potatoes while they are cooking.  Slice meat across the grain as it will be more tender.

Diabetic Friendly: Use extra light sour cream

Nutritional Analysis

Per serve: energy 1815 kJ, protein 40.6 g, fat 13.1 g, saturated fat 7.1 g, cholesterol 109.8 mg, carbohydrate 38.7 g, fibre 4.2 g, sodium 140.8 mg, GI low

Pregnancy (Joanne Turner)Recipe taken from Pregnancy by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.