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Nutrition: per serving

  • kcal306
  • fat17g
  • saturates8g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein36g
  • salt0.24g
    low
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Method

  • step 1

    Make the salsa: Halve the tomatoes, then squeeze out and discard the seeds – this seems a bit wasteful, but it really intensifies the flavour of the salsa. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.

  • step 2

    Cook the lamb: Season the lamb steaks on both sides and rub with a little olive oil. Barbecue or cook on a hot griddle for 3-4 minutes each side for medium, a little longer if you prefer your lamb well done. Serve each leg steak with a dollop of the salsa, new potatoes and a big crunchy salad.

Recipe from Good Food magazine, August 2004

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Comments, questions and tips (3)

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Overall rating

A star rating of 3 out of 5.2 ratings

travis3

I loved the Salsa. and we used it both with Mackerel and steak. Also try it with a burger in a Pitta Bread.

steph8

the salsa is terrific - a wonderful taste with the grilled lamb steaks.

steph8

A star rating of 1 out of 5.

the salsa is terrific - a wonderful taste with the grilled lamb steaks.

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