- 4 lamb leg steaks, about 140g/5oz each
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large red onion, finely sliced
- 250g pack cooked beetroot, rinsed and chopped into small chunks
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 410g can chickpeas, packed without salt, drained and rinsed
- 50g rocket or watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- handful mint or coriander leaves, roughly chopped
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.