Recipe

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
  • 1
    Make 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.
  • 2
    Meanwhile, 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.
  • 3
    Serve lamb and vegetables with chutney.

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