The BBC Good Food logo
Sizzled lamb with Mexican salsa

Sizzled lamb with Mexican salsa

By
Rating: 3 out of 5.2 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal306
fat17g
saturates8g
carbs3g
sugars0g
fibre1g
protein36g
low insalt0.24g
Advertisement

Ingredients

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

Method

  • STEP 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.

  • STEP 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 August 2004, August 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content