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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 keto bread if you like.
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