Sizzled lamb steaks with warm beetroot salad

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1. Put the lamb steaks in a shallow dish and add 2 tbsp of the olive oil. Season with black pepper and turn them so they are coated with the oil.
2. Heat the rest of the oil in a shallow pan and gently fry the onion until it has softened - about 2-3 minutes will be fine. Add the chunks of beetroot and stir them around in the pan. Turn heat to very low and tip in the chickpeas - don't stir. Keep them warm while you cook the lamb.
3. Preheat a griddle pan or heavy-based frying pan. Add the lamb steaks and cook them over a fairly fierce heat for about 3 minutes per side for medium, or until cooked to your liking.
4. Put a heap of rocket leaves onto four plates. Tip an equal amount of the beetroot salad on top of each serving then scatter some mint leaves or coriander over the top.
5. Slice the lamb steaks and arrange the pieces over the salads. Grind over some more black pepper, scatter with extra mint, then serve at once.

PER SERVING

371 kcalories, protein 32g, carbohydrate 17g, fat 20 g, saturated fat 7g, fibre 4g, salt 0.68 g

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• Stuntman

  16 June 2008

  Stuntman rated and commented on this recipe

  

  I've been given the opportunity by Mrs Stuntman to cook something for us both once a week and for my first effort I chose this. Absolutely easy as, and the flavours were a perfect compliment to the lamb. I have to confess I added a bit of salt to the onions as I am a bit of an addict (and I'm not entirely convinced a little is a bad thing) and a tiny pinch of chilli flakes on my lamb but other than that I followed it word-for-word and the result was a light alternative to potatoes and gravy for a fab sunday tea (this is Yorkshire). Also I avoided the supermark*t for all the ingredients so a result for everyone.

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Ingredients

• 4 lamb leg steaks, about 140g/5oz each
• 4 tbsp olive oil
• 1 large red onion , finely sliced
• 250g pack cooked beetroot , rinsed and chopped into small chunks
• 410g can chickpeas , packed without salt, drained and rinsed
• 50g rocket or watercress
• handful mint or coriander leaves, roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Ingredients

• 4 lamb leg steaks, about 140g/5oz each
• 4 tbsp olive oil
• 1 large red onion , finely sliced
• 250g pack cooked beetroot , rinsed and chopped into small chunks
• 410g can chickpeas , packed without salt, drained and rinsed
• 50g rocket or watercress
• handful mint or coriander leaves, roughly chopped

PER SERVING

371 kcalories, protein 32g, carbohydrate 17g, fat 20 g, saturated fat 7g, fibre 4g, salt 0.68 g

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