Garlic lamb with potatoes and asparagus

Served with crispy potatoes and asparagus, this impressive garlic lamb dish is a winner. From pan to plate in just 30 minutes, it’s simple and delicious.

4

10m

20m

Ingredients

  • 800g baby white potatoes
  • 4 Coles Australian Lamb Leg Steaks
  • 1 tbs olive oil
  • 20g butter
  • 4 garlic cloves, bruised
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • Flat-leaf parsley sprigs, to serve
  • Lemon wedges, to serve

Method

STEP 1

Cook the potatoes in a large saucepan of boiling water for 10 mins or until tender. Drain well. Thickly slice.

STEP 2

Meanwhile, heat a large frying pan over medium heat. Brush the lamb with oil and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

STEP 3

Add the butter to the pan with the garlic and potato. Cook, tossing, for 5 mins or until the potato starts to brown. Add the asparagus and cook for a further 2 mins or until the asparagus is tender.

STEP 4

Divide the lamb and potato mixture among serving plates. Season with pepper. Sprinkle with parsley and serve with lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.