Sizzled lamb with Mexican salsa
Mary Cadogan creates a tangy duo for the barbie that's perfect to serve friends and family alike
1
rating
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 mins
- 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.
- 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.
PER SERVING
306 kcalories, protein 36g, carbohydrate 3g, fat 17 g, saturated fat 8g, fibre 1g, salt 0.24 g
Recipe from Good Food magazine, August 2004.
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http://www.bbcgoodfood.com/recipes/3167/
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 mins
'Lamb is a great on the barbie as its marbling of fat means it withstands the heat and emerges juicy and tender. This perky salsa really suits sausages, burgers, chops and even whole trout, too.'
Ingredients
PER SERVING
306 kcalories, protein 36g, carbohydrate 3g, fat 17 g, saturated fat 8g, fibre 1g, salt 0.24 g
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20 June 2008
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06 August 2008
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