Ingredients for Spice Rubbed Lamb With Kumera And Feta Mash
- 4 lamb fillets (approx. 150g each)
- Olive Oil Flavored Cooking Spray
- Ground Cumin
- Smoked Paprika
- Salt and pepper to taste
- Pepper
- Beef Stock
- 50ml red wine
- 500g potatoes, peeled and chopped
- Kumara
- 50g crumbled feta cheese
- 100ml milk
- Salt And Pepper
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How to Make Spice Rubbed Lamb With Kumera And Feta Mash
- **Prepare the Mash:** Peel and chop 1 kg kumera and 500g potatoes. Boil in salted water until tender (about 15-20 minutes). Drain well.
- **Creamy Mash:** Return the potatoes and kumera to the pot. Add 100ml milk, 50g crumbled feta cheese, 1 tbsp butter, salt and pepper to taste. Mash until smooth and creamy.
- **Season the Lamb:** Pat 4 lamb fillets (approx. 150g each) dry. In a shallow dish, combine 1 tbsp olive oil, 1 tsp paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano, salt and pepper to taste.
- **Sear the Lamb:** Generously coat the lamb fillets in the spice mixture. Heat 1 tbsp olive oil in a large grill pan or frying pan over medium-high heat.
- **Cook the Lamb:** Sear the lamb fillets for 5-7 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure the lamb reaches your preferred internal temperature (130-140°F for medium-rare).
- **Rest and Deglaze:** Remove the lamb from the pan and let it rest for 5 minutes before slicing. Pour 100ml lamb stock and 50ml red wine into the pan, scraping up any browned bits from the bottom.
- **Reduce the Sauce:** Bring the pan sauce to a simmer and cook until slightly thickened (about 2-3 minutes).
- **Serve:** Slice the rested lamb and serve over the creamy kumera and feta mash. Spoon the pan sauce generously over the lamb and serve with your favorite green vegetable (e.g., steamed green beans or asparagus).
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
23g
Fat
114g
Carbs
12g
