Sizzled lamb steaks with warm beetroot salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 4 lambleg steaks, about 140g/5oz each
- 4 tbsp olive oil
- 1 large red onionfinely sliced
- 250g pack cooked beetrootrinsed and chopped into small chunks
- 410g can chickpeaspacked without salt, drained and rinsed
- 50g rocket or watercress
- handful mint or corianderleaves, roughly chopped
Nutrition: per serving
- kcal371
- fat20g
- saturates7g
- carbs17g
- sugars0g
- fibre4g
- protein32g
- salt0.68glow
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
