Barbecued lamb steaks & vegetable chips
A healthy steak and chips option from Australian Women's Weekly.
- 1 hr 20 mins cooking
- Serves 4
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Ingredients
Tomato and chilli chutney
- 4 tomatoes, peeled, chopped coarsely
- 1 brown onion, chopped coarsely
- 1/2 cup firmly packed brown sugar
- 1 cup white wine vinegar
- 1 tablespoon ground ginger
- 1 green apple, chopped coarsely
- 1/2 cup raisins
- 1 teaspoon dried chilli flakes
- 1 teaspoon cracked black pepper
- 2 tablespoon tomato paste
Barbecued lamb steaks & vegetable chips
- 8 butterflied lamb steaks (720g)
- 1 kumara (orange sweet potato) (500g), sliced thinly
- 2 parsnips (700g), sliced thinly
Method
Barbecued lamb steaks & vegetable chips
- 1Make tomato and chilli chutney. Place ingredients in a large saucepan; bring to the boil, stirring. Reduce heat; simmer, uncovered, stirring occasionally, 1 hour or until chutney thickens.
- 2Meanwhile, cook steaks, kumara and parsnip, in batches, on a heated oiled barbecue grill plate (or grill or grill pan), until browned both sides and cooked as desired.
- 3Serve lamb and vegetables with chutney.