This vibrant, warm salad features tender BBQ lamb rump steaks, perfectly grilled baby courgettes, and sweet baby peas, all paired with simmered potatoes that provide a creamy texture. Tossed in a fragrant basil pesto, the dish has an end-of-summer kind of vibe with a flavour that belies its’ simplicity to make.
INGREDIENTS FOR FOUR
500gm Prince of Orange potatoes
salt and black pepper
500gm Lamb rump steaks
300gm courgette
1 cup frozen baby peas
extra virgin olive oil for cooking
DRESSING
60gm basil pesto
2Tbsp verjuice or sherry vinegar
1Tbsp extra virgin olive oil
COOKS NOTES
- This style of recipe usually uses prime cuts of lamb, but a lamb rump is more flavoursome and better value for money. Buy the Amelia Park 500gm rump roast from our grocery store - it has a cap of fat which keeps the meat juicy and adds to the flavour.
- In place of pesto use a mint-heavy Salsa Verde (Italian green sauce) made from fresh Italian parsley (and mint in this case), sherry vinegar and a touch of red onion that lightly pickles in the 'sauce'. Find my salsa verde recipe on The Cooks Collective along with a really good basil pesto recipe.
- Use baby white potatoes if Prince of Orange not available.
METHOD
- Place whole unpeeled potatoes in saucepan of boiling salted water. Simmer for 15-20 minutes, until just tender. Drain and halt cooking process by immersing in iced water.
- Defrost peas immersed in cold water. No need to cook.
- Mix ingredients for dressing in screw top jar with a good pinch salt. Shake well and set aside.
- Pre-heat BBQ to 200°C.
- Cut courgettes into 1½cm thick slices on a sharp angle. Toss with 1 tablespoon olive oil, salt and freshly ground black pepper.
- Rub lamb steaks with olive oil, and season with salt. Cook over flame on BBQ for 3-4 minutes each side, depending on thickness of steaks and how you like them. Place on warm plate, covered, to rest for a few minutes.
- At the same time if room, cook courgettes on flat grill (ribbed if possible) for a couple of minutes each side. Place into large bowl.
- Cut drained potatoes into 2cm thick slices. Toss with pesto dressing.
- Cut lamb into strips and add to potatoes with courgettes and drained peas.
- Serve while still warm or leave to cool to room temperature.
If you live in Perth, why not try our Providore Grocery delivery service. Choose from Thursday or Friday delivery or pick-up from us in Bicton.
