CURRY-SPICED BARBECUE LAMB AND POTATOES

SERVES 4

PREP AND COOK: 35 MINS

6 Carisma potatoes

(1.3kg), halved lengthways • 8 lamb rump steaks (950g) • 200g snow peas, thinly

sliced lengthways

• 1 cup shredded carrot

• 1 cup sprout crunch

combo

DRESSING

• ½ cup olive oil

• 2 tblsps wholegrain

mustard

• 1 clove garlic, crushed

• 2 tsps mild curry powder • 2 tblsps lemon juice

• 2 tsps honey

1 Boil or microwave the potatoes until tender. Drain, then transfer to a large bowl.

2 To make dressing, whisk oil, mustard, garlic and curry powder in a jug. Season with salt and pepper. Add 1½ tblsps dressing to potatoes.

Toss well to coat.

3 Place lamb in a separate large bowl. Add 1½ tblsps dressing. Season with salt and pepper. Toss to coat.

4 Heat a barbecue grill plate over a medium heat. Add potatoes. Cook, turning, for about 5 minutes, or until golden. Remove. Cover to keep warm.

5 Add lamb to same heated grill plate. Cook, turning occasionally, for about 8 to 10 minutes, or until cooked to your liking. 6 Combine snow peas, carrot and sprouts in a bowl. Whisk juice and honey into remaining dressing. Add to salad. Toss to combine.

7 Serve lamb and potatoes with salad.