Lamb rump steaks with red lentil salad

1.What's your go-to healthy dinner recipe?

For me a healthy dinner is all about getting a good mix of protein, carbs and fresh vegetables, especially after a big day or if I have been training hard. The lamb rump with red lentil salad recipe (below) is the sort of food I like to pull out for a mid week dinner. Simple stuff that can be cooked up relatively quickly.

2. Describe your ideal first date meal?
Would I have to do the cooking or will someone cook for me? That is the big question! I love it when others cook for me (especially if there is a lovely lady involved!). When you think about first dates, I think you want the food to be fairly simple but with a little bit of flair, so that for one, you know you can achieve what you set out to do and two, it makes a little bit of an impression!

3. Five things we’d find in your fridge/pantry?
Chili, olive oil, cumin, lamb forequarter chops, garlic.

4. What's your biggest food inspiration?
Travel and the people you meet along the way (mostly the moments surrounding a dinner table or kitchen). These are the experiences that I love to capture in food and bring back to share with family and friends.

5. What are some of your favourite foods to cook with?
I love eating foods that I know are going to nourish me, that I know have a reason for being on my plate and that are wholesome and fresh. So basically anything that screams freshness and flavour and for me, I spend a lot of time running around busy and also being active and exercising, so for me a big thing is getting some good protein, so a dish like the one below is packed full of that - with the awesome lamb along with the lentils. Wholesome and filling!

7. What’s your guilty pleasure?
For me, a sneaky treat is all about chocolate!

Lamb rump steaks with red lentil salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 20-25 minutes

Ingredients:
4 x 200g lamb rump steaks, trimmed of fat
3/4 cup raw red lentils
1 small red capsicum
1 small yellow capsicum
3 tomatoes
1 Lebanese cucumber
1/4 bunch parsley, chopped
1/4 bunch mint, chopped
1/2 tsp. cumin
1 red onion
Zest and juice of 1 lemon
2 tbsp. olive oil
Pepper

Method:
1. Pre-heat a frypan and brush the steaks with olive oil. Cook lamb over high heat for 4-5 minutes on each side or until cooked to your liking. Remove from heat and allow to rest, loosely covered with aluminium foil.

2. For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.

3. Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.

4. Season with cumin, pepper, lemon zest and juice. Stir to combine.

5. Optional: serve this dish with grilled lime.

Tips: For juicy and tender lamb, rest after cooking.

For more info and recipes check out beefandlamb.com.au