The Australian Women\'s Weekly Food - Issue 27 2017

(Wang) #1
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

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