Spice-rubbed lamb with kumara and feta mash
Nutrition Info.(per serve)
1 large potato
1 large kumara
1/4 cup trim milk
black pepper, to taste
200g lamb backstraps
olive oil spray
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 cup chicken or beef stock
dash red wine
4 cups chopped spinach, steamed, to serve
Total fat 13g
Saturated fat 6g
Dietary fibre 4g
- Peel and chop potato and kumara. Cook in boiling water until tender then drain. Add milk and pepper and mash well. Crumble feta into mash and gently stir through. Set aside and keep warm while you cook the meat.
- Spray backstraps on each side with oil. Combine cumin, paprika and pepper in a shallow bowl or plate. Roll backstraps in spices and rub well so they are well coated.
- Heat a grill pan or barbecue until medium-hot. Cook backstraps for about 5-7 minutes on each side for medium rare (backstraps shouldn’t be cooked well done unless you like your meat the texture of leather!). Remove from heat and leave to rest for 10 minutes while you make the sauce.
- In the lamb pan, pour in stock and red wine and stir to remove any bits from the bottom of the pan. Let the liquid bubble away and reduce down to a slightly syrupy texture. Turn the heat off.
- Slice meat diagonally and arrange on plates with mash. Spoon sauce over top. Serve with steamed spinach.
Try this mash with pumpkin instead of kumara for a colour and flavour boost.