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Lamb steaks with artichoke salad

A meaty main or lovely lunch that will be ready in just 25 minutes

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 544
  • Carbohydrates 5
  • Saturated Fat 11
  • Sugar 1
  • Protein 30
  • Fat 45
  • Fibre 3
  • Salt 1.81

Nutrition per serving

  • Calories 544
  • Carbohydrates 5
  • Saturated Fat 11
  • Sugar 1
  • Protein 30
  • Fat 45
  • Fibre 3
  • Salt 1.81

Ingredients

  • 2 lamb leg steaks
  • 1 garlic clove, crushed
  • 1 tbsp olive oil, plus extra for drizzling
  • ½ tsp smoked paprika
  • 1 red chicory head, separated into leaves
  • 280g jar chargrilled artichokes, drained but a little liquid reserved
  • ½ x 100g bag watercress
  • crusty bread, to serve

Method

  1. Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.

  2. Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.

  3. Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with crusty bread if you like.

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