Seared Lamb with Garlic Potatoes & Mint Aioli

Seared Lamb with Garlic Potatoes & Mint Aioli

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, April 28, 2019.



  • 1 pack pre-cooked potatoes, sliced into rounds
  • 1 pack smoky garlic salt

Lamb & Veggies

  • 1 courgette, diced
  • 1 broccoli, cut into small florets
  • 1 pack baby spinach
  • 1 pack lamb rump steaks

To Serve

  • Mint aioli

From the Pantry

  • oil
  • salt + pepper
  • vinegar


  1. Before you start, preheat oven to 220°C fan bake (for potatoes)
  2. Prep & cook potatoes Place potatoes on a lined oven tray and toss with smoky garlic salt and a drizzle of oil. Roast for 12-14 minutes, until hot through.
  3. Prep & cook courgette & broccoli Add both to a second lined oven tray. Toss with a drizzle of oil and season. Bake (on rack below potatoes) for about 10 minutes, until tender. Add spinach to tray and toss with a drizzle of olive oil and vinegar.
  4. Meanwhile, cook lamb Heat a drizzle of oil in a medium fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Wrap in foil to rest then slice.
  5. Serve potatoes with veggies and lamb. Top with mint aioli.

Nutritional Information

Energy 2743 kj
656 kcal
Protein 40.4g
Carbohydrate 38.4g
Fat 35.8g