Lamb with baked potato and sprout slaw

PREPARATION TIME: 15 MINS

(+ COOLING + RESTING) COOKING TIME: 10 MINS SERVES 2 (AS A MAIN)

2 x 150g Carisma potatoes,

scrubbed

2 x 100g lamb leg steaks,

trimmed of fat (see Cook’s tip) Olive oil cooking spray

Freshly ground black pepper 2 Tbsp extra-light sour cream Roughly chopped flat-leaf

parsley leaves, to serve

1 Tbsp flaked almonds,

toasted, to serve

Sprout slaw

200g brussels sprouts, trimmed 60ml (1/4 cup) water

1 small carrot, coarsely grated

1/4 red onion, very thinly sliced 2 radishes, trimmed, thinly sliced 2 tsp red wine vinegar

1 tsp extra virgin olive oil

1 tsp wholegrain mustard

or gluten-free mustard

1 To make the sprout slaw, put sprouts in a small microwave-safe dish. Pour in water. Cover and cook on High/100% for 3 minutes or until almost tender. Cool for 5 minutes. Finely slice sprouts and place in a medium bowl. Toss in carrot, onion and radishes. Whisk the vinegar, oil and mustard in a separate bowl. Add to the slaw and toss to combine. Set aside.

2 Prick the potatoes all over with a fork. Place on paper towel on a microwave turntable. Cook on High/100% for 3-4 minutes or until potatoes are just tender. Wrap in foil and set aside.

3 Preheat a chargrill pan on medium-high. Spray steaks with oil and season with pepper. Cook for 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and set aside for 2 minutes to rest.

4 Divide lamb, slaw and potatoes between serving plates. Cut a cross into the top of each potato. Spoon sour cream into each, season with pepper and sprinkle with parsley. Sprinkle almonds over slaw and serve.

COOK’S TIP

If you like, replace the lamb leg steaks with 3 small, fully trimmed lamb cutlets per person.