Serves: 4 Time to make: 30 mins Total cost: $32.52 / $8.13 per serve
600g sweet potatoes, cut into batons or wedges
1/2 cup macadamia nuts
8 x 75g lean lamb leg steaks
200g sugar snap peas, trimmed
200g snow peas, trimmed
1 cup frozen peas
50g baby spinach leaves
Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Place sweet potato on tray, spray with oil and bake for 25 minutes, or until golden and tender. Step 2 Meanwhile, place macadamia nuts into a food processor and blend until very finely chopped. Sprinkle one side of each lamb steak with nuts and press lightly to secure. Season with freshly ground black pepper. Step 3 Spray a large frying pan with oil and place over medium-high heat. Cook lamb for 7–8 minutes, turning halfway through cooking, or until cooked to your liking. Step 4 Meanwhile, steam all three types of peas until tender. Add spinach and toss gently to combine, until wilted. Serve pea mixture with lamb and sweet potato chips.
Add 2 teaspoons fresh thyme leaves to food processor with nuts for more flavour.
You can also swap the lamb for salmon or kangaroo steaks.