Spiced Lamb Leg Steaks with Sweet Beetroot Salad Spiced Lamb Leg Steaks with Sweet Beetroot Salad

Spiced Lamb Leg Steaks with Sweet Beetroot Salad

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Listen up. We're about to impart the most important piece of wisdom we know: your body's a temple and all that, but you don't need to eat bland to eat healthy. Au contraire, you can throw together simple, scrummy, packed-with-the-good-stuff meals easily. Case in point: these Spiced Lamb Leg Steaks with Sweet Beetroot Salad.

Preparation: 20 mins 
Cooking: 20 mins

Serves 4

4 lamb leg steaks

For the marinade:

Zest and juice of ½ lemon

1 garlic clove, crushed

1 tablespoon olive oil

For the dressing:

1 tablespoon red wine vinegar

1 teaspoon honey

1 tablespoon olive oil

Salt and freshly milled black pepper

For the sweet beetroot salad:

2 cooked beetroots, peeled and diced

1 small chilli, deseeded and finely chopped

60g dried cranberries (or sultanas)

100g baby salad or spinach leaves

40g toasted flaked almonds

2 tablespoons freshly chopped parsley

  • For the marinade, in a bowl, mix together the lemon zest and juice, garlic, oil and seasoning. Add the chops and coat in the marinade. For best results, cover and allow to marinate in the fridge for at least 20 minutes.
  • Heat a non-stick pan and cook the chops for 6-8 minutes on each side or under a preheated moderate grill while you make the salad.

For the sweet beetroot salad

  • For the dressing, mix all the ingredients together and season.
  • Put the beetroot, chilli, cranberries or sultanas, salad leaves and almonds into a large bowl. Add the dressing and toss gently.
  •  To serve, arrange the salad equally onto 4 plates. Top with lamb and serve with warm crusty bread.

Chef's Tip: If preferred cook the steaks on a prepared barbecue.

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