Lamb Greens & Pea-feta smash sf
Servings: 4 people
Equipment
- 1 Frying pan
- 1 small pot
- 1 masher
Ingredients
Lamb
- 500 - 750 grams Lamb or rump steaks
- 10 ml Cold Pressed Olive Oil
- 5 grams Butter
- 2 cloves Garlic peeled and roughly chopped
Greens
- 300 grams Seasonal greens (asparagus, green beans, broccolini)
- 1 brunch Fresh Parsley - Flat-leaf roughtly chopped
Smash
- 400 grams Peas frozen
- 10 ml Cold Pressed Olive Oil
- 100 grams Cheese - Feta crumbled
- 1 med Tomatoes diced
- 8-10 Fresh Mint leaves roughly chopped
Instructions
- Season the lamb on both sides with salt and freshly ground black pepper.Heat the oil in the frying pan on a high heat and cook the steaks for 2-3 minutes.
- Flip the steaks over and reduce the heat to low.Add the butter and garlic to the pan and cook for 2-3 minutes more.
- Remove the steaks from the pan, cover loosely with foil and leave to rest.Put kettle on to boil for the peas.
- Add the greens (except the parsley) to the frypan - with all the garlic and steak juices - and cook on medium to high heat for 3-4 minutes, until tender but still with a slight crunch.
- Pour boiling water into a pot, add the peas, bring back to the boil and simmer for 2-3 minutes. Drain, return to the pot and smash the peas roughly with a masher. Add the oil, feta, tomato, mint and stir together. Season with salt and pepper to taste.
- To serve, spoon the smash on to the plates and lie the steaks on top.Toss the greens with the parsley and place beside the steaks.Drizzle the frypan juices over the steaks.
