Peri-Peri Lamb Leg Steaks with Spicy Rice and Citrus Herb Dressing
Tender, juicy lamb leg steaks cooked in a peri-peri glaze - giving you the perfect combination of spice and sizzle. It has everything you've ever wanted for a weekend treat!
prep time
10 mins
cook time
21 minutes
serves
1 people
Energy
405kcal
Fat
13g
Saturates
4.4g
Carbs
38g
Sugars
5.8g
Fibre
8.1g
Protein
28g
Salt
0.7g
Ingredients
- 100g lean boneless lamb leg steak, trimmed of visible fat
- ½ -1 teaspoon prepared peri-peri seasoning
- ½ teaspoon rapeseed oil
For the Citrus Dressing:
- Zest and juice of ½ small lemon
- Pinch of black pepper
- ½ teaspoon freshly chopped parsley, optional Fruit and veg
For the spicy rice:
- 25g frozen peas
- 50g canned sweetcorn and red peppers in water, drained or 25g frozen sweetcorn
- 1 x 250g pack wholegrain golden vegetable microwave rice pouch
To serve:
- 60g tenderstem broccoli, trimmed and steamed
To garnish:
- Small handful freshly chopped red chillies,optional
Method
- Add ½ teaspoon of the peri-peri seasoning and oil into a small bowl, stir together to combine and brush over the lamb leg steak on both sides.
- For the citrus dressing, combine all the ingredients in a bowl, lightly whisk together and set aside.
- For the spicy rice, put the frozen and canned vegetables into a heatproof bowl. Cover with boiling water and set aside until required.
- Heat a non-stick griddle or frying pan over moderate heat until hot. Add the lamb and cook for 6-8 minutes on each side, or until any meat juices run clear. Transfer to a warm plate to rest for 2-3 minutes.
- Microwave the golden rice according to the packet instructions. Transfer 125g of the hot rice to a warmed bowl, drain the frozen vegetables and gently stir through the rice with the remaining peri-peri seasoning, to taste.
- Slice the lamb and arrange in the bowl with the spicy rice and the steamed broccoli. Finish with a drizzle of the citrus dressing and garnish with fresh chillies, if used before serving.
