Sizzled lamb steaks with warm beetroot salad
This low-in-salt juicy lamb dish will satisfy the whole family
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
- 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.
- 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.
- 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.
- 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.
- 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
Recipe from Good Food magazine, April 2004.
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http://www.bbcgoodfood.com/recipes/3084/
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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
Chargrilling lean lamb leg steaks gives them a really good flavour that tastes great with the beetroot salad. Choose chickpeas packed without salt.
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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16 June 2008
Stuntman rated and commented on this recipe
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