Lamb is a good source of haem iron, so Kathy Paterson ensures that it's on the weekly menu. Almond butter is available in health shops and speciality food stores. You could also use lamb rump for this dish.
|4||Lamb leg steaks, 120g each (Main)|
|3 Tbsp||Olive oil|
|2 Tbsp||Lemon juice|
|2 cloves||Garlic, crushed|
|500 g||Broccoli, cut into small florets (Main)|
|2 Tbsp||Almond butter, smooth (Main)|
|1 tsp||Miso paste|
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- Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil, lemon juice and garlic and rub over the lamb, cover and refrigerate for 1-2 hours, turning once or twice.
- Heat a large frying pan over a medium-high heat. Pat lamb steaks dry with kitchen paper, place in pan and pan-fry for 3 minutes each side for medium-rare lamb. Remove and place on a warm plate, season with salt and freshly ground black pepper, cover and keep warm.
- Cook the broccoli in a little boiling water or steam until bite-tender. In a small bowl whisk together the almond butter, miso paste and enough boiling water to make a thin sauce.
- Serve lamb leg steaks with broccoli and almond butter sauce.
As a variation for your lamb, cut some potato or kumara, butternut or crown pumpkin and carrots into even-sized pieces, toss in olive oil and salt and pepper and roast in a hot oven until tender. Toss through steamed broccoli and drizzle over the almond butter sauce.