Sizzling lamb steaks recipe
Lightly spiced lamb sits atop a fruit and veg salad in this simple summer recipe. Minimal marination time helps create a speedy, healthy starter that is both gluten and dairy-free, perfect to serve at a barbecue.
See method- Serves 4
- 15mins (marinating time) + 10mins preparation time + 12mins cooking time
- 308 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2tsp ground cumin
- 2tsp hot chilli sauce
- 4 lamb steaks
For the salad
- 3 carrots
- 1 cucumber
- 2 oranges, segmented
- 2 roasted red peppers, cut into chunks
- 75g (3oz) olives
- 2tbsp balsamic vinegar
Each serving contains
- Energy
- 1285kJ 308.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 14g
of the Reference intake
Carbohydrate 17.9gProtein 32.6gFibre 5.3g
Method
- Sprinkle the cumin and chilli sauce on both sides of the steaks, marinate for 15 minutes (if you have time).
- Preheat the grill then cook the lamb steaks for 8-12 minutes, turning halfway through, until the meat is tender.
- Meanwhile, make the salad. Using a peeler, cut the carrots and cucumber into long thin strips. Using a sharp knife, cut the top and bottom off each orange, cut away all the peel and pith, then cut out each segment of orange (hold the fruit over a bowl as you do this to catch the juice; use it in the dressing).
- Mix the carrots, cucumber, oranges and roasted pepper and olives in a salad bowl and drizzle with the orange juice and balsamic vinegar.
- Allow the meat to rest for 3-4 minutes, then slice and arrange on top of the salad. Serve immediately.
- For more delicious yet nutritious meals, see Healthy recipes .
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
