Sizzled lamb with Mexican salsa

Sizzled lamb with Mexican salsa

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(2 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 4

Mary Cadogan creates a tangy duo for the barbie that's perfect to serve friends and family alike

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
306
protein
36g
carbs
3g
fat
17g
saturates
8g
fibre
1g
sugar
0g
salt
0.24g

Ingredients

  • 250g ripe vine tomatoes
  • 1 small red onion
  • 1 red chilli
  • 2 tbsp chopped fresh coriander
  • 4 lamb leg steaks

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Method

  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.
  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

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travis3's picture

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

steph8's picture
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the salsa is terrific - a wonderful taste with the grilled lamb steaks.

steph8's picture
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the salsa is terrific - a wonderful taste with the grilled lamb steaks.

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