- 2 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 garlic clove, crushed
- 1 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp smoked paprika
- 1 red chicory head, separated into leaves
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 280g jar chargrilled artichoke, drained but a little liquid reserved
- ½ x 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- crusty bread, to serve
Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with crusty bread if you like.