Serves 4
Preparation time: 10 minutes
Cooking time: 12-16 minutes
Ingredients:
- 4 Turnbull's Northumbrian boneless lamb leg steaks
- 15ml/1tbsp Seabanks Northumbrian Rapeseed Oil
- 10ml/2tsp prepared mint sauce
- 15-30ml/1-2tbsp balsamic vinegar
For the Salad:
- 900g small new potatoes, quartered, cooked and cooled
- 45-60ml/3-4tbsp low fat Greek yogurt
- Grated zest and juice of ½ lemon
- 1 small red onion, peeled and finely chopped or 2 spring onions, finely chopped
- 1 garlic clove, peeled and finely crushed
- 2 large handful watercress leaves, rinsed
- 30ml/2tbsp freshly chopped flat-leaf parsley
- Salt and freshly milled black pepper
Method:
1. To prepare the marinade, in a large, shallow bowl mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
2. For the salad, in a large bowl mix all the ingredients together, season and set aside.
3. Cook the lamb in a non-stick griddle pan on the hob, or under a preheated moderate grill, or on a prepared barbecue for 6-8 minutes on each side until any meat juices run clear.
4. Serve the steaks with the salad.
#LoveLambWeek24