Sizzled lamb steaks with warm beetroot salad

Sizzled lamb steaks with warm beetroot salad

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(1 ratings)

Prep: 20 mins

Easy

Serves 4
This low-in-salt juicy lamb dish will satisfy the whole family

Nutrition and extra info

Nutrition: per serving

  • kcal371
  • fat20g
  • saturates7g
  • carbs17g
  • sugars0g
  • fibre4g
  • protein32g
  • salt0.68g
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Ingredients

  • 4 lamb leg steaks, about 140g/5oz each

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large red onion, finely sliced
  • 250g pack cooked beetroot, rinsed and chopped into small chunks

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 410g can chickpeas, packed without salt, drained and rinsed
  • 50g rocket or watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • handful mint or coriander leaves, roughly chopped

Method

  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.

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Comments (2)

SiNZ's picture

I combined this with the Moroccan spiced rice from another lamb recipe on this site and used Moroccan spiced lamb steaks that I pan fried. I have also made the warm beetroot salad to accompany other dishes. Simple and tasty, it's versatile to go with beef and venison - probably any dish you want to accompany. The beetroot salad is a good lunch option to consume as a cold leftover the next day too. I like it with both coriander and mint.

stuntman's picture
4

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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