Minty Lamb Steaks with Potato and Watercress Salad Minty Lamb Steaks with Potato and Watercress Salad

Minty Lamb Steaks with Potato and Watercress Salad

These minty lamb leg steaks make a delicious midweek treat. On the table in under 30 minutes and served with a creamy potato and watercress salad - a mouthwatering treat for all.

prep time
10 mins

cook time
16 minutes

serves
4 people

Ingredients

  • 4 lean boneless lamb leg or chump steaks
  • For the Marinade:

  • 15ml/1tbsp rapeseed or sunflower oil
  • 10ml/2tsp prepared mint sauce
  • 15-30ml/1-2tbsp balsamic vinegar
  • For the Salad:

  • 900g/2lb small new potatoes, quartered, cooked and cooled
  • 45-60ml/3-4tbsp low fat Greek yogurt
  • Grated zest and juice of ½ lemon
  • 1 small red onion, peeled and finely chopped or 2 spring onions, finely chopped
  • 1 garlic clove, peeled and finely crushed
  • 2 large handful watercress leaves, rinsed
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • Salt and freshly milled black pepper

Method

  1. To prepare the marinade, in a large, shallow bowl mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
  2. For the salad, in a large bowl mix all the ingredients together, season and set aside.
  3. Cook the lamb in a non-stick griddle pan on the hob, under a preheated moderate grill, or on a prepared barbecue for 6-8 minutes on each side or until any meat juices run clear.
  4. Serve the steaks with the salad.

Tips:

This recipe works well with lamb chops too.