Recipe Information

Portions: 4

Time to make: 30 minutes

• High iron
• Low sodium

Ingredients

• 4 potatoes, cut in 3cm pieces
• ¹⁄₃ cup unsalted cashews, finely chopped
• ¹⁄₃ cup finely-chopped fresh parsley
• ²⁄₃ cup dried gluten-free breadcrumbs.
• 4 x 150g lamb leg steaks, trimmed
• 1 egg, lightly beaten
• 1 tablespoon olive oil

Instructions

Step 1 Boil potatoes until tender, then drain. Set aside.

Step 2 Combine cashews, parsley and breadcrumbs on a plate. Dip steaks into egg, then coat in crumb mixture. Heat half the oil in a frying pan over a medium heat. Cook lamb for 4-5 minutes each side. Remove and stand covered for 5 minutes.

Step 3 Heat remaining oil and cook potatoes for 5 minutes, until golden. Serve potatoes with lamb and green beans.

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