The Australian Womens Weekly Food — Issue 27 2017

MINTED LAMB STEAKS

WITH VEGETABLE PATTIES

PREP + COOK TIME 45 MINUTES (+ RESTING)

SERVES 4

2 tablespoons mint jelly

2 teaspoons hot water

¾ cup (200g) greek−style

natural yoghurt

⅔ cup (100g) plain flour

1 medium zucchini (120g),

grated coarsely

2 baby beetroots (50g), trimmed,

peeled, grated coarsely

1 small brown onion (80g),

chopped finely

2 cloves garlic, crushed

½ cup (60g) frozen peas

1 egg, beaten lightly

4 x 125g lamb leg steaks

rocket, to serve

1 Whisk half the mint jelly and the

water in a small bowl until smooth.

Stir in yoghurt; cover, refrigerate

until required.

2 Combine the flour, zucchini,

beetroot, onion, garlic, peas and

egg in a large bowl; season.

Shape mixture into 8 patties.

3 Cook patties, in batches, on

a heated oiled barbecue flat plate,

flattening with a spatula, for

3 minutes each side or until cooked.

Transfer to a tray; cover to keep warm.

4 Meanwhile, brush remaining mint

jelly over lamb; cook on heated oiled

barbecue (or grill or grill pan) for

3 minutes each side for medium or until

cooked to your liking. Remove from

barbecue; cover, rest for 5 minutes.

5 Serve lamb on rocket with patties

and mint yoghurt

TOP TIP

Lamb leg steaks are

cut from the top of the

leg. If unavailable,

you can use rump

steak instead.

Mum’s The Word Mains

6

LAMB

MINTED LAMB

STEAKS WITH

VEGETABLE

PATTIES

AWW FOOD • ISSUE TWENTY SEVEN 29