Macadamia lamb with orange chips
(at time of publication)
- 600g orange kumarasweet-potatoX, cut in batons or wedges
- ¼ cup macadamia nuts
- 8 x 75g (600g total) lean lamb leg steaks
- 200g sugar snap peas, trimmed
- 200g snow peas, trimmed
- 1 cup frozen peas
- 50g baby spinach
1 Preheat oven to 180°C. Line a baking tray with baking paper. Place kumara on tray, spray with oil and bake for 25 minutes or until golden and tender.
2 Meanwhile, use a stick blender or food processor to process macadamia nuts until finely chopped. Sprinkle one side of each lamb steak with nuts and press lightly to secure. Season with freshly ground black pepper.
3 Spray a large frying pan with oil and place over a medium-high heat. Cook lamb for 7-8 minutes, turning halfway through cooking or until cooked to your liking.
4 Meanwhile, steam all peas until tender. Add spinach and toss gently to combine until wilted. Serve pea mixture with lamb and kumara chips.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6g
Dietary fibre 8g
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