Lamb Steaks with Minted Slaw

By Silver Fern Farms
Lamb Steaks with Minted Slaw
Preparation Time
Cooking Time
Click stars to rate


  • 1 pack Silver Fern Farms Lamb Steaks
  • 18 oz orange sweet potato, peeled cut into 3 cm chunks
  • 1 Tbsp olive oil
  • 2 Tbsp aioli
  • 2 Tbsp natural yoghurt
  • ¼ small red cabbage cored, and shredded
  • 2oz fresh spinach leaves, shredded
  • 0.5oz mint leaves, chopped roughly
  • 1 red chili, sliced thin (optional)
  • 2 Tbsp honey


Heat oven to 350F. Place the sweet potato into an oven proof dish and toss in the olive oil. Place in the oven and bake for 30 minutes tossing occasionally.

Heat a frying pan. Rub the lamb steaks with oil, season and sear for 3 minutes, then flip and fry another 3 minutes. Remove the pan from the heat and leave the lamb to rest in a warm place for 5 minutes.

While the lamb is resting, place the aioli and yoghurt into a large mixing bowl. Add the shredded cabbage, spinach, mint, chili, and salt. Toss everything to combine.

To serve, toss the honey through the sweet potato, then spoon onto serving plates, add spoonful's of slaw. Cut the rested lamb across the grain then place on the plates.