Sizzled Lamb Steaks With Warm Beetroot Salad
This flavorful dish brings together succulent lamb steaks with a vibrant beetroot and chickpea salad, all served on a bed of peppery rocket leaves. The combination of tender lamb and earthy beetroot is beautifully complemented by the fresh herbs, creating a satisfying and colorful meal. Enjoy the textures and flavors in every bite of this delightful dish!
— Constant Cookbook
Ingredients
- 4 lamb leg steaks, about 140g/5oz each
- 4 tbsp olive oil
- 1 large red onion , finely sliced
- 250g pack cooked beetroot , rinsed and chopped into small chunks
- 410g can chickpeas , packed without salt, drained and rinsed
- 50g rocket or watercress
- handful mint or coriander leaves, roughly chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 371 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.68 milligram of sodium
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