Sizzled Lamb With Mexican Salsa
For a vibrant and flavorful dish, try this recipe for succulent lamb leg steaks paired with a zesty tomato salsa. The salsa, bursting with ripe vine tomatoes, red onion, and fresh coriander, adds a refreshing kick to the tender lamb. Cooked to your liking and served with new potatoes and a crunchy salad, this dish is sure to impress your taste buds with its perfect balance of textures and tastes.
— Constant Cookbook
Ingredients
- 250g ripe vine tomatoes
- 1 small red onion
- 1 red chilli
- 2 tbsp chopped fresh coriander
- 4 lamb leg steaks
Instructions
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 306 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.24 milligram of sodium
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